sauteed asparagus and snap peas
2 lbs asparagus spears
1 1/2 lbs sugar snap peas
1 tbsp olive oil
1 tbsp sesame oil
red pepper flakes
3 tbsp sesame seeds
Cut of the tough ends of the asparagus and slice the stalks diagonally into 2 inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
In a large saute pan over medium-high heat, warm the olive oil and the sesame oil and add the asparagus and the snap peas. Add salt, pepper and red pepper flakes, to taste. Saute about 10 minutes, or until crisp tender, tossing occasionally. Sprinkle with sesame seeds and serve hot.
pan fried asparagus with lime juice
1 tsp non dairy butter (Earth Balance)
1 tbsp olive oil
2 garlic cloves, minced
1 bunch fresh asaragus spears, tough ends trimmed
juice from 1/4 lime
salt and pepper
Melt butter with olive oil in the large size skillet over medium heat. Stir in garlic and shallot and cook for 2 minutes. Stir in asparagus spears; cook until bright green and tender, about 5 to 7 minutes
Squeeze lime juice over hot asparagus, and season with salt and pepper. Transfer to a serving plate and garnish with lime wedges
grilled vegetable wrap
12 thin asparagus spears, trimmed
1 small red bell pepper, cut into 1/2-inch strips (1 cup)
1 small yellow summer squash or zucchini, cut into 1/4-inch-thick rounds (1 cup)
1 Tbs. olive oil
1/2 cup white beans
1 small clove garlic, minced (1/2 tsp.)
1/2 tsp. red chile sauce, such as sriracha
2 8-inch whole-grain tortillas
6 small whole basil leaves
8 thin slices red onion
1 cup baby arugula leaves
1. Preheat grill or broiler. Toss together asparagus, bell pepper, squash, and oil on large baking sheet. Season with salt and pepper, if desired. Grill or broil vegetables 4 to 6 minutes per side, turning once.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, 4 onion slices, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.