How to make it

  • In heavy pan combine peas with the reserved liquid, wine onions, garlic, and thyme. See Photo
  • Heat over medium heat to high simmer and cook, stirring often, to reduce liquid by about half.
  • Meanwhile, lightly drizzle asparagus with olive oil and roast for about 7 minutes, at 400. Set aside. See Photo
  • Add cream, sage and asparagus to peas and season with salt and pepper
  • Cook, stirring often, to warm through, fully cook asparagus, and reduce, slightly...about 10 minutes.

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