I love spring with all these beautiful green vegetables all over the farmers market. These are fresh, healthy and so scrumptious. Plus I can only imagine how many vitamins and minerals you will get from this combination. I am thinking at least enough to take away the effects of a couple of glasses of wine (finishing the bottle). So as the old saying goes: “I love to cook with wine sometimes I even put it in my food”… let’s cook
You will need 1/4 cup olive oil, 1/4 cup dry white wine or water, 1 lb yellow wax beans, 1/2 lb green asparagus, 1/2 lb yellow asparagus, 1/2 green peas, 1 medium onion, 2 garlic cloves, 1/2 cup chopped mint.
There are other beautiful vegetables that you can add to this dish: fava beans, spinach, snow pease, edamame etc.
On medium, heat the 2 tbs of olive oil (half of 1/4th cup, or 1/8 cup, simple math not trying to confuse you, I swear, Iwill stop with this now) and saute onions till soften (about 2 min, or about 1/30 of an hour, sorry) add chopped garlic.
add the remaining olive oil add the beans (yellow and green) took for about 3 min. You can always boil them earlier and then add them after the asparagus cooks.
add asparagus, cook for about 5-7 minutes depending on how thick it is.
add the peas. If you are using fresh ones then continue to the next step. If like me you are using frozen ones then cook for about 2 min until defrosted.
add wine, gently tossing all the vegetables. Season with salt and pepper, garnish with mint. You can also drizzle with more olive oil if desired.
This is the taste of spring. The beefy asparagus, the light mint and wine… ohh…
Now sit down have a glass of wine and listen to the sound of birds chirping, and the wind blowing the scent of blooming blossoms.
