Makes 6 to 8 servings
2 lbs asparagus, ends trimmed and cut into 2-inch pieces
1 cup fresh English peas (I used sweet peas)
3 tablespoons unsalted butter
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 1/2 teaspoons kosher salt
1/8 teaspoon ground black pepper (I used coarse ground pepper)
Garnish: lemon wedges (I used a whole lemon sliced in wedges)
First: Bring a large saucepan of water to boil over high heat. Add asparagus, and cook for 1 minute. Add peas; cook 1 minute more. Immediately drain, and rinse with cold water.
Last: In a 10-inch cast-iron skillet (I used a 12-inch cast-iron skillet), melt butter over medium-high heat. Add blanched asparagus and peas to skillet. Cook until heated through, about 2 minutes. Add tarragon, parsley, chives, salt and pepper. Stir until well combined. Garnish with lemon, if desired.
Credit: Southern Cast Iron Magazine Spring 2016 edition page 40.
1 lb. sage sausage
1 stalk celery, chopped
1 large onion, diced
1 ½ cup butter
Salt and pepper
½ tsp. ground thyme
½ tsp. poultry seasoning
½ tsp. ground sage
1 ½ loaves white bread, torn into small pieces
Credit Jeff Rodgers http://theculinaryfanatic.com/