Not bad for a quick meal thrown together on short notice. Or in general, for that matter. Mostly straight from this week’s CSA, before the veggies even reached the fridge. Sage is not a common flavor for me, was a pleasant change of pace.
1-2 garlic scapes (depending on size), sliced
Chopped red pepper
1 small bunch asparagus, sliced
A few handfuls sugar snap peas, trimmed and halved
2-3 chopped sage leaves
Sauté garlic scapes and red pepper for a few minutes until they begin to soften, then add the asparagus. When asparagus turns bright green and tender, add snap peas and sage and cook 1-2 minutes longer. Remove from heat and serve over freshly cooked pasta. Sprinkle with nutritional yeast (or parmesan if you’d prefer) and enjoy!