Healthy Eats: Spring Vegetables With Shallot Butter

I can vouch for this recipe being not only tasty, but easy, too. (And, asparagus is on sale this week, to boot.)

It's a recipe I found in Woman's Day magazine. Here goes:

Ingredients
2 tablespoons unsalted butter
1/2 cup chopped shallots
2 teaspoons grated lemon zest
1/4 teaspoon each salt and pepper
1 pound asparagus, ends trimmed, cut into 2-inch lengths
8 ounces sugar snap peas, ends trimmed
2 cups frozen peas, thawed

Preparation
Bring a pot of lightly salted water to a boil.

Meanwhile, melt butter in a large nonstick skillet. Add shallots and cook, stirring often, 5 minutes or until tender. Stir in lemon zest, salt and pepper and remove from heat.

Add asparagus and sugar snap peas to boiling water; cook 2 to 3 minutes or until crisp-tender. Add peas, remove from heat and drain.

Add vegetables to skillet with shallot butter. Gently toss over medium heat until hot and coated with the shallot butter. Tansfer to a serving bowl.

What's so great about asparagus? It's high in vitamin C. It's a great source of folate. And, it contains the antioxidant glutathione.