English Peas, [Limas], and Asparagus with Mint

By miss5elements

A Celebration of Spring Vegetables

Shelling the peas is really worth the effort.

Ingredients

• 1.5 lbs lima beans
• 1 lb English peas, in shell
• 3/4 lb yellow wax beans, trimmed
• 1 lb asparagus
• 1/4 c EVOO + more for drizzling
• 1 med onion, finely chopped
• 2 cloves garlic, minced
• 1/4 c dry white wine or water
• 1/4 t salt + more to taste
• 1/8 t freshly ground black pepper + more to taste
• 1/2 c mint chiffonade

Preparation

Step 1

1. While [tending to lima beans], bring a small pot of H2O to a boil.
2. Add [lima] beans & cook 2 minutes.
3. Drain, then plunge into ice H2O to stop cooking & set color.
4. Drain again, then slip skin off each bean w/your fingers.
5. Place beans in a small bowl. Set aside.
6. Shell peas & add to [limas].
7. Meanwhile, bring a few inches of H2O to a boil.
8. Add wax beans & cook 2 minutes.
9. Drain, then plunge into ice water. Drain again. Set aside
10. Prepare asparagus by breaking tough ends off where they give, & then peel each stalk.
11. Cut trimmed as asparagus diagonally into 2" lengths.
12. Set aside.
13. Warm 2T EVOO in a lg skillet over med-high heat.
14. Add onion & cook until fragrant, about 2 min, stirring frequently.
15. Add garlic & cook 1 min or so, stirring frequently.
16. Add remaining 2T EVOO & asparagus, turn heat to med-low, & cook until asparagus are just tender when pierced w/a fork, 5-7 min depending upon their thickness & freshness.
17. Shake pan to prevent asparagus from sticking.
18. Add wax beans & stir to incorporate.
19. Add wine or H2O & gently fold in [limas] & peas.
20. Season w/salt & pepper & cook just until [limas] & peas are warm, ~1 min.
21. Adjust seasoning, if necessary, before turning onto a warm serving platter.
22. Scatter w/mint chiffonade & drizzle w/EVOO.