Asparagus with Edamame and Peas

Asparagus with Edamame and Peas
This is another versatile and quick dish to prepare for spring. With asparagus you can sauté other seasonal vegetables that you enjoy.

1 bunch of asparagus, ends trimmed
2 cloves garlic, crushed
¼ cup ramps, sliced thinly
olive oil
½ cup edamame beans, fresh or frozen
½ cup peas, fresh or frozen
¼ cup water
a few sprigs of cilantro, chopped
2-3 sorrel leaves
salt and freshly ground black pepper

Slice the asparagus spears into 2-inch pieces. Set aside the asparagus tips to be added towards the end. In a large saucepan, h
eat 2 tablespoons of olive oil over medium heat. Add the asparagus, garlic, and ramps. Stir for 2-3 minutes. Add, peas, edamame beans and ¼-cup cup water. Stir for 2-3 minutes. Add asparagus tips, cilantro and sorrel. Season with salt and freshly ground pepper and serve.

As previously posted in The Promise of Spring

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