These asparagus, peas, and tomatoes with herb butter and tahini are full of flavor. Sauteed lightly in olive oil and garlic, they’re the perfect addition to any meal.
Have This!
- 4 tbsp. unsalted butter
- 1 tbsp. chopped fresh chives
- 3 tsp. tahini
- 1 tbsp. chopped fresh parsley
- 1 tsp. Freshly ground pepper
- 1/2 tsp. salt
- 2 tbsp. olive oil
- 2 bunch asparagus
- 1 c. Fresh Peas
- 2 clove garlic
- 1 c. grape tomatoes
Do This!
- In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the butter to a 12-inch-long piece of plastic wrap and roll it into a log.
- The ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least one hour or up to two days.
- In a large sauté pan over medium-high heat, heat the olive oil. Combine the asparagus and sauté for five minutes.
- Add the peas, tahini, and garlic, and sauté until the asparagus and peas are just tender about eight minutes.
- Add the tomatoes, and red pepper flakes to taste, and sauté for two minutes. Transfer the mixture to a large platter.
- Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables.
Summary
Recipe Name
Asparagus, Peas, and Tomatoes with Herb Butter And Tahini
Author Name
TM
Published On
Preparation Time
Cook Time
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