Asparagus, Peas, and Tomatoes with Herb Butter And Tahini

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.