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Wednesday, March 28, 2012

Asparagus and cream peas



1 lbs asparagus
1 cup frozen cream peas
3 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 salt
1 teaspoon of zest of orange
Clean and cut the asparagus into 1" pieces.  Heat a pan with oil add cream peas  and a little water and cook for about 3 minutes.  After three minutes add asparagus and cook till the asparagus is done it takes about 8 to 10 minutes, add salt, Italian seasoning and orange zest.  Served with rice or chapati.
Serves 2.

You find really good asparagus in spring.  It is a delicate vegetable.  Like spinach it rots fast.  If I am not cooking it right away I usually keep the cut ends soaked in water in the refrigerator.

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