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