Finally it’s starting to feel like spring around here! I have definitely had more than my fill of winter and I’m ready to break out the sandals. And as much as I love a good roasted vegetable, I also think it’s time to start breaking out some lighter side dishes.
Asparagus is in season and I’m loving it but I always do the same thing; steam or roast. I wanted to change it up a bit and add a pop of color to the table!
Spring Time Asparagus Succotash
– 1 lb asparagus
– 1 red bell pepper
– 1/2 red onion
– 1/2 cup corn
– 1/2 cup shelled edamame
– 2 cloves garlic; minced
– 1/2 cup cherry tomatoes; halved
– 1 small avocado; diced
– 1 lime; juiced
– 1/2 tsp paprika
– 1/2 tsp chili powder
– Salt & pepper to taste
Heat a large pan over medium heat. Chop bell pepper, onion, and asparagus into large pieces, drizzle your pan with EVOO and add the chopped vegetables. Saute about 5-7 minutes until tender.
Add the corn, edamame, and lime juice and saute another 2-3 minutes. Add the garlic and seasonings to the pan and mix until evenly coated.
Remove from heat and add the tomatoes and avocado. Mix gently to get everything incorporated, but be sure not to mash the avocado! Squeeze a little more lime juice on top for serving.
144 Calories / 8g Fat / 15g Carbs / 6g Sugar / 6g Fiber / 7g Protein
Food for Thought
How do your meals change with the seasons? Do you prefer one method of cooking over another in the warmer weather?