Clean asparagus by rinsing it under cool running water to remove any debris. Pat dry the spears with a clean kitchen towel or paper towel.

Trim asparagus by snapping off the ends, one by one. To do so, hold each spear by the tough part and bend it until it snaps. It should happen easily without force leaving you with bright green stalks ready for baking. I find this method easiest but you can cut the tough ends with a sharp knife too. Line up a bunch of spears on a cutting board and cut off the ends (about 1-2 inches).

If the asparagus is thicker, you may also want to use a vegetable peeler to remove any tough outer skin from the lower part of the stem.

In a large nonstick skillet add olive oil over medium-high heat. Add asparagus to the hot pan and saute for 3-4 minutes. Stir frequently to ensure even cooking. Asparagus should turn bright green and tender.

Add peas and stir for 1-2 minutes. If using frozen peas, place them into a warm bowl of water first to thaw them slightly. Season with salt, black pepper, and a drizzle of lime juice or leave it for serving.

Serve warm as a side dish with fresh basil, a squeeze of lemon juice, and grated parmesan on top. Enjoy.