peas, asparagus, and baby lettuce

Light buttery sauce ideal for roast poultry or grilled fish.

Yield: 4 servings
Community Recipe from


  • 6 tablespoon(s) butter
  • 3 shallots sliced in rounds
  • 2 Romaine hearts
  • 1/4 pound(s) Asparagus tips halved lengthwise
  • 2 cup(s) Petite peas
  • kosher salt
  • chives


  1. Melt 3 T butter in a saucepan with lid. Add shallots and lettuce, cook over medium heat covered stirring often about 8 to 10 minutes.

  2. Season with salt, pepper, add the remaining butterand asparagus. Cook for 5 minutes.

  3. Add the peas and cook covered for 3 minutes. Taste for seasoning and serve.
February 2012

This recipe is a personal recipe added by mtturk and has not been tested or endorsed by MyRecipes.

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