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Asparagus, Peas, and Basil (Piselli con Asparagi e Basilico)

['1/4 cup finely chopped shallots (about 2)', '3 tablespoons unsalted butter', '2 pound asparagus, trimmed and cut into 1-inch pieces', '3/4 pound shelled fresh peas (2 1/2 cups; 1 3/4 pound in pods) or 1 (10-ounce) package thawed frozen peas', '1/2 teaspoon fine sea salt', 'Handful of torn basil leaves (about 3/4 cup)']

Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.

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