As a health coach I've noticed there is always a high demand for more ways to incorporate fresh vegetables into our diets. Having some veggie recipes up your sleeve that don't require too much cooking time or ingredients can be a great benefit to your healthy-eating efforts. With this in mind I've decided to share a recipe that makes a regular appearance in my springtime cooking routine. This recipe is my go-to for days when I know I won't have much time to cook but still want to make sure I have yummy veggies on hand for multiple meals.

Full disclosure: I am not a professional chef, cook, or recipe developer! However, after getting several requests to actually share my recipes, I've decided it's time to take the plunge. My goal is to bring you recipes that are nutritious and tasty but that also don't require too much work, time, or complicated combinations of ingredients to make. For me this one totally fits the bill.

Though peas and asparagus are both technically springtime foods, I've found opting for frozen peas instead of shelling fresh ones yourself is worth the time-saving. But if you really want to go all out and shell some fresh peas, you go for it!  And asparagus, while it is only in season for a short time, is worth taking advantage of during the springtime. Of course if you can get locally grown asparagus that is wonderful, but it is not absolutely essential for it to be local or even organic. Look for asparagus stalks that appear bright, straight, and fresh - no mushy tips!

This recipe works as a veggie side dish, an addition to a rice bowl, paired with chicken or salmon, or even as a warm salad topping. 

I hope you enjoy it! 

Recipe: Asparagus and Peas

Ingredients

 1 large shallot, sliced (1 sliced leek could work too)
1 bunch asparagus, diced into small pieces
1 1/2 cup frozen green peas
1 Tbsp Extra Virgin Olive Oil
Juice of 1/2 a lemon (or more depending on the size and juiciness of your lemon)
Sea Salt and ground black pepper to taste

Method:

Sautee the sliced shallots with olive oil over medium heat in a sauté pan, with a pinch of salt, until they become just barely translucent

Add the Asparagus and stir, let cook for 2-3 minutes

Add frozen peas and another pinch of salt and sprinkling of ground pepper. Let cook until the peas are cooked through (about 3-4 minutes). You want the vegetables to still have a hint of crispness, but if they become a little overdone it really is not the end of the world!

Turn off the heat and add the fresh lemon juice. Taste and adjust seasoning as needed. 

If you try this let me know how you like it in the comments. Remember recipes can always be adjusted to your taste preferences. If you prefer the flavor of red wine vinegar over lemon juice, give that a try. If you want to add some fresh greens or sprouts to give this even more of a nutritional boost, go for it! I hope that you come to love this simple little springtime recipe as much as I do. 

Stay tuned for more recipes coming soon!