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Ingredients

• 1 lb. asparagus
• 4 Tbs. kosher salt
• 1 cup fresh shelled English peas or frozen baby peas
• 3 Tbs. unsalted butter
• 3 Tbs. extra-virgin olive oil
• 6 green onions, including 3 inches of green tops, thinly sliced on the diagonal
• 2 yellow onions, chopped
• 6 oz. baby spinach, coarsely chopped
• 1/2 tsp. fine sea salt, plus more, to taste
• Freshly ground pepper, to taste
• 1/2 cup heavy cream
• 2 Tbs. minced fresh mint
• 1/4 cup minced fresh flat-leaf parsley
• 1 lb. linguine
• Grated Parmigiano-Reggiano cheese for serving

Description

Here Is A True Springtime Dish, Made With The Season’s Early Harvest Of Asparagus And Peas. The Vegetables Are Meant To Be Tender, Not Crunchy And Firm, So Don’t Be Tempted To Undercook Them. If Freshly Picked Peas Are Not Available, Substitu

Williams-Sonoma