3 tablespoons clarified butter or ghee
1 small onion, diced small
1 bunch asparagus, trimmed, cut into half inch pieces
½ cup vegetable broth
2 cups peas, fresh or frozen, thawed
Salt and freshly ground black pepper
2 tablespoons fresh mint, chopped, or 1 teaspoon dried
3 tablespoons parsley, chopped
Place a large skillet over medium heat and melt clarified butter. Add onion and sauté about 5 minutes.
Add the asparagus and broth to the pan and cook until asparagus is tender, about 5 minutes. Add the peas and cook until heated through, about 2 minutes. Add chopped herbs, salt and pepper to taste. Serve immediately.