This is a wonderful side dish and if you remember to purchase only the freshest and most tender vegetables, it will be ready in a ‘flash’.
- pinch of salt
- 1 bunch thin asparagus, tough ends removed
- 1 tbsp. butter
- 1 small leek, dark green leaves removed, slicing the rounds 1/4 inch thick (1 cup)
- 1 bunch baby spinach, stems trimmed
- 4 ounces sweet baby peas
- lemon pepper
Firstly, wash and pat dry the vegetables.
Fill a large skillet with about an inch of water. Add a pinch of salt. Bring to a boil and add the asparagus. Cover and simmer for 4 minutes.
Remove the asparagus from the skillet and place on a serving plate. Pour the water out of the skillet.
Return skillet to oven and add the butter. Add the leek circles and cook for about 2 – 3 minutes until tender. Now add the spinach and peas, season with a pinch of lemon pepper . Cover and cook for about 3 minutes.
Turn the vegetables out over the asparagus and serve immediately. It takes approximately 10 minutes.
There! Told you it was quick and certainly easy.
