RECIPE CATEGORIES
Celebrity Chefs
Industry Friends
archive
OUR STORY
The Souders Cookery Recipe Blog is a joint venture between two companies and two great friends that go all the way back to 1995. Rick Souders of Souders Studios and Shelly Ruybalid of Compact Cooking both love cooking food, eating food and creating new recipes. So it was only natural that we would team up, create a blog that has really good food, good recipes and good photography. On this site you will get weekly new recipes and a beautiful color image to go with it. You can go through all the categories to find the food of your choosing. Enjoy your weekly updates. Feel free to tweet these to your friends. (all photographs on this site are property of Souders Studios, Inc. and are copyright protected.)
18 Mar 2011
Sautéed Asparagus and Peas
Print
2 tablespoons butter 1½ pounds medium-thick asparagus, cut into 1½-inch lengths on the diagonal 10-ounce pkg frozen peas, thawed coarse salt and ground pepper In a 12-inch skillet, melt butter over medium heat. Add asparagus; cook, stirring occasionally, until bright green and slightly softened, about 5 minutes. Add peas; cook, stirring, until asparagus are tender and peas are heated through, about 5 minutes. Season with salt and pepper. Serve.Yield: 6 servings.
Recipe adapted from Everyday Food
2012 (1)