Asparagus and Pea Saute

This recipe from Mario Batali on The Chew stole the show for my Easter meal -so good I already went out and got the ingredients to make it again. It was a little light on the peas because they didn't have the fresh ones at the store so bought a bag of peapods and had to strip them out but still delish!

• 2 tablespoons olive oil
• 1 bunch asparagus (cut into 1-inch pieces and woody ends discarded)
• 2 cups fresh peas (shelled)
• 4 Spring onions (sliced)
• 1/4 cup apple cider (or water)
• 1 cup pecorino romano cheese (freshly grated)
• 1/2 bunch mint (leaves, roughly chopped)
• 1/4 bunch tarragon (leaves, roughly chopped)
• kosher salt and fresh cracked black pepper

• In a large sauté pan over medium-high heat, add olive oil, asparagus, peas, and Spring onions. Sauté until vegetables begin to char, about 4 minutes. Add apple cider and cook until almost completely reduced and vegetables are tender but still crisp. Season with salt and pepper. Remove from heat and stir in the Pecorino, mint, and tarragon.
• Serve as a side dish.
• Tips:
  - Substitute spring onions with scallions.
  - Sauté your favorite spring vegetables!