Music makes me happy, food makes me happy, so naturally I combine the two for a never ending smile. Who wouldn't want to smile? (huge grin, fashing my chiclets at ya)
I've created an iTunes kitchen playlist called "Kitchen Jamz" that I blast at the start of any major cooking sesh. Topping the charts on my playlist is ALWAYS Neneh Cherry-Buffalo Stance, as I channel my inner Jamie Oliver and begin my journey to feeling brilliant! I open the refrigerator door for inspiration. Which is code for lets see what I have and that's what I'll cook - ya feel me?
Well, hello there!
My eyes lock on a bag of fresh peas, purchased at a local farmers market. As I continue to dance around in front of the open refrigerator doors. Mid spin, and there it was, crisp asparagus. TA DA! The second ingredient to complete the flavour profile to this dish.
Arms up and two stepping
All while music continues to surround the kitchen, and as Neneh Cherry fades Rihanna "werks" her way into the room with "PEAS" Don't Stop The Music. I belt out lyrics that only I understand, and continue to prepare what I've decided will be a Sautéed Asparagus and Peas side dish.
The green goddess of dishes
If you love veggies as much as I do, then you'll love this dish. The veggies are tender with a slight crunch, vibrant in shades of green and will serve 4. You can turn this side dish into a lunch bowl by adding quinoa or brown rice, a protein of your choice (see suggested protein options bellow). I KNOW!! It's as easy as that and ready in 15 minutes.
I've listed a few protein options below to convert this quick side dish into a filling lunch bowl.
- Grilled Chicken, Fresh Fish, Turkey, Lean Steak
- Lean Beef/Chicken/Turkey Burger
- Canned Tuna, Salmon
- Poached Egg
VEGETARIAN PROTEIN OPTIONS
- Veggie Burger
- Lentils, Black Beans, Garbanzo Beans (Chickpeas), Edamame, Peas
- Chia or Hemp
Enjoy everything life has to offer,
Dance like no one's watching,
SAUTEED ASPARAGUS & PEAS
PREP TIME: 5 mins
COOK TIME: 10 mins
TOTAL TIME: 15 mins
SERVES: 4 as a side and 2 as a lunch bowl
AUTHOR: Mary Mammoliti | Kitchen Confession
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1 bunch asparagus spears, ends trimmed, cut into 1-1/2-inch pieces on a diagonal
- 1 cup thawed frozen peas
- Freshly ground black pepper
- Heat the olive oil in a medium to large frying pan over medium-low heat.
- Add the chopped shallots and cook, stirring frequently, until soft, fragrant and translucent, about 3-4 minutes.
- Add the chopped asparagus to the pan with the sautéed shallots, ¼ teaspoon salt and freshly ground black pepper to taste.
- Continue cooking over medium-low heat, stirring frequently trying not to burn the shallots, for about 5 minutes or until tender-crisp.
- Add the peas to the same pan with the asparagus and shallots and cook about one minute longer until the peas are warmed through. Add a little more salt and pepper if needed and serve.