Sautéed Asparagus Tips And Peas

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
335
FAT
48%
CHOL
15%
SOD
10%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

3 shallots, finely chopped

1 bunch asparagus, tips cut from stalks

1/4 cup chicken stock

2 boxes frozen peas (10 ounces each), defrosted

Salt and freshly ground black pepper

3/4 cup ricotta cheese

3 tablespoons fresh mint, chopped

3 tablespoons flat leaf parsley, chopped

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