If anything I’ve made recently cries out “Springtime!” it is this dish. How could it get much more springlike than asparagus, pea tendrils, and green garlic? I’m so excited for summer! Not that I should talk, living in Southern California I’ve hardly endured the winter the rest of the country has been dealing with, but I still love springtime and picnics and warm weather!
This is also a nice quick and healthy side dish (I actually enjoyed it as a light lunch) – if you get a CSA or frequent farmer’s markets you may end up with these ingredients on hand soon anyway. If you don’t run across pea tendrils you can always substitute a handful of spinach or just omit them altogether and have asparagus by itself.
Just trim your asparagus, chop up your green garlic (or regular garlic) and pea tendrils, and sauté it all for just a couple minutes until just slightly softened and bright green. Serve it along side a nice bowl of soup or any other spring themed dish to reassure yourself that it will in fact be warm and sunny soon!
Asparagus, Green Garlic & Pea Tendrils
Vegan, Gluten Free, Low Fat, Sugar Free, Soy Free
If you don't have pea tendrils this is also a good way to prepare asparagus on its own, just omit the tendrils or substitute them with a handful of spinach or other leafy green.
- 1 bunch asparagus, woody part of stalks trimmed
- 3-6 heads green garlic or 2-4 cloves regular garlic
- 1 bunch (about a half cup, chopped) pea tendrils
- 1/2 tsp balsamic vinegar
- Pinch salt
- Pinch pepper
- Warm a large skillet over medium heat. Add in asparagus, pea tendrils, garlic, balsamic vinegar, salt and pepper. Stir occasionally to combine. Sauté for 2-5 minutes, until the pea tendrils are wilted and the asparagus is just soft enough to be tasty but not yet limp.
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