Jason cooked last night. Along with the main course (chicken for him and veggie burger for me) we had roasted fingerling potatoes again and this creation, which was DELICIOUS.
Spring Saute
1 cup shelled fresh peas
bunch asparagus, trimmed and chopped
3 cloves garlic, minced
handful of green onions, finely chopped
butter
splash of wine (I think he used red, but white would be good too)
Melt butter in a large saucepan. Saute everything until asparagus is bright green and tender. Add the peas near the end--they barely need any cooking.
No comments:
Post a Comment