|15 min||20 min||35 min||8|
|2 tbsp||Olive oil|
|4 tbsp||Extra virgin olive oil (for herbed oil)|
|1 tbsp||Chives (chopped, for herbed oil)|
|1 tbsp||Parsley, fresh (chopped, for herbed oil)|
|1 tsp||Black pepper (for herbed oil)|
|1/2 tsp||Salt (for herbed oil)|
|1 cup||Green peas, raw|
|2 clove(s)||Garlic (minced)|
|1 cup||Grape tomatoes (halved)|
1. Heat olive oil in a large sauté pan over medium-high heat.
2. Meanwhile in a small bowl, combine the olive oil, chives, parsley, freshly ground pepper, and salt; mix well. Set aside.
3. Add asparagus to heated pan and sauté for 5 minutes. Add the peas and garlic, and sauté until the asparagus and peas are just tender, about 8 minutes.
4. Add the tomatoes and sauté for 2 minutes. Transfer the mixture to a large platter. Serve vegetables warm with herbed oil.
A great source of fiber, vitamins A, C and E and contains folate which may help boost brain health.