1bunch thin asparagustrimmed and cut into 1/2-inch long pieces
1cuppeasthawed, if frozen
Salt and pepperto taste
1/4cupgrated Parmesan cheese
1/4cuppine nutstoasted (optional)
Heat olive oil in a large pot over medium heat.
Add onion and sauté for 4-5 minutes, until softened. Add garlic and sauté another 30 seconds.
Add rice and stir to get it mixed with the onion and coated in the oils.
Add chicken or vegetable broth, bring to a simmer, then cover and cook for 20 minutes.
Add trimmed asparagus on top of the rice in the pot then cover and cook another 10 minutes.
Uncover, add peas, then turn off heat and let sit, covered, for 5 minutes.
Stir peas and asparagus into the rice and season pilaf with salt and pepper to taste.
Serve garnished with Parmesan cheese, pine nuts, and basil.
You need to get slender asparagus for this. Those huge thick stalks won’t steam up quickly enough in the pot during the end of the rice cooking time. If all you can get ahold of are the big stalks, I’d suggest steaming or sautéing them separately, until tender, and adding them in at the end with the peas.