Dutch Oven Buttered Asparagus and Spring Peas

Dutch Oven Buttered Asparagus and Spring Peas is a really tasty side dish to compliment your holiday spread.


Makes 6 to 8 servings

  • 2 lbs asparagus, ends trimmed and cut into 2-inch pieces
  • 1 cup fresh 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 coarse ground pepper
  • Garnish: lemon wedges


  1. Bring a large saucepan of water to boil over high heat.
  2. Add asparagus, and cook for 1 minute.
  3. Add peas; cook 1 minute more. Immediately drain, and rinse with cold water.
  4. In a 12-inch cast-iron skillet, melt butter over medium-high heat.
  5. Add blanched asparagus and peas to skillet.
  6. Cook until heated through, about 2 minutes.
  7. 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.

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