Asparagus, Green Garlic & Pea Tendrils

Asparagus, Green Garlic & Pea Tendrils

A green and healthy side dish

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!

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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.

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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!

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Asparagus, Green Garlic & Pea Tendrils

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.
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5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Author: Jessica Verma

Ingredients

  • 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

Instructions

  • 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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3 Comments

  • Hi Jessica,
    I really like your blog! Our diets are very similar – no meat or dairy – so you are a great resource for my meal planning;) I have a few questions for you: What type of cooking pans do you use (recommend)? I bought a set of “green pans” a few years ago that need updating. And, do you have any recommendations for “natural” allergy relief? I am from California but am now living on the East coast and the pollen is really giving me trouble.
    Thank you!

    • Thanks! I use stainless steel pans – I’m going to post about them in a week or two actually! I have seasonal allergies too and I’m still looking for a perfect solution. Some things that help are eating well (which it sounds like you are doing!), keeping an air purifier by my bed, and using a nasal irrigator – you may have heard of neti pots? It’s similar but uses pressure to really clean things out. It’s a bit weird at first but it is actually pretty helpful. I use the Nasaline Nasal Irrigator Let me know if you find any more tips!!

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