This Spring Vegetable Trio is a quick and delicious saute of fresh asparagus, garlic spears, and sugar snap peas that makes an easy to prepare side dish.
The other Saturday I was able to go to the Farmer’s Market. Alone. It was pure heaven. Allow me to tell you about my experience. It was a gorgeous Saturday morning. Unless there’s a soccer game or food blogger’s conference that’s already scheduled, I never miss my 9:15 BodyPump class at the gym. I usually bring the kids and check them into kid care which is usually accompanied by 15-60 minutes of whining about how they hate kid care (unless a trip to the pool follows). Then I usually head home and continue on with normal family day activities. Well, this particular Saturday was different. Out of the blue, my husband said “Why don’t you leave the kids here while you go to your class?” My response, being at a loss of words for such an unprecedented gesture: “Huh?” Then he said, “Leave them with me, and you go enjoy some ‘me time’ at the Farmer’s Market too”. I was so giddy at the thought!
I went to my class and burned some calories so that I could justify whatever I was going to enjoy at the Farmer’s Market. My first stop? The crepe station. I got a wonderful savory buckwheat crepe with egg, bacon, and greens. There wasn’t much at the market due to the time of year, but a trip to the market always requires a trip to Decadent Creations for some macarons. I just so happened to enjoy a passion fruit donut while I was there too. Why am I telling you about my story? I almost forgot. Its because of the garlic scapes (aka garlic spears)! Have you ever tried them? They’re basically the stems from fresh garlic. They look a lot like green onions but are more firm. Well, this little veggie side dish couldn’t be easier, and the garlic scapes added so much flavor. Its the perfect green side dish!
Spring Vegetable Trio
- 1 bunch fresh asparagus
- 1 bunch fresh garlic scapes bottoms and leafy greens removed, chopped into 1/2 inch pieces
- 1-2 cups sugar snap peas sliced lengthwise
- 1 tablespoons butter
- 1 tablespoon olive oil
- Prepare the asparagus by trimming off the bottom 2 inches from the stems and chopping the remaining pieces into 2 inch long chunks.
- Place asparagus in boiling salted water for 1 minute and then immediately transfer to a bowl of ice water in order to slightly blanch them and bring out their vibrant green color. Drain.
- In a large saute pan over medium high heat, heat butter and oil. When hot, add blanched asparagus along with the chopped garlic scapes and snap peas.
- Allow the tips and edges to turn golden brown, stirring only occasionally, and cook for about 5 minutes to heat through. Serve immediately.