Sugar Snap, Asparagus and Avocado Saute, with Mint and Parmesan Cheese
This recipe highlights the early snap peas and last of the asparagus, with the unusual addition of avocado. Garnished with mint and parmesan cheese, it’s a sweet, flavorful and satisfying way to get kids to eat their peas. And indeed, the New York Times didn’t choose to use peas to help extend the increasingly expensive and recent California drought-afflicted avocado in its now notorious guacamole recipe out of thin air. Recipes have paired peas with avocado for years, as one of the recipes below does, and it was a chef as haute and respected as Jean-Georges Vongerichten who is credited with creating the pea-avocado guacamole recipe.
  1. Bring a large pot of salted water to a boil. Add asparagus and cook about 2 minutes. Add snap peas and cook an additional 30 seconds. Drain and place into ice bath to stop cooking.
  2. In a saute pan, melt 2 tablespoons butter over medium heat. Add asparagus, snap peas, and garlic; season with salt and pepper. Cook, tossing, until vegetables are crisp-tender, about 2 minutes. Add avocado, herbs and cheese. Toss to combine; season with salt and pepper and a squirt of lemon. Serve topped with additional cheese, if desired.

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