The kids and I and picked up some fresh asparagus but wanted to try a new flavor profile so I decided to toss in some thawed edamame. Knowing that my son often favors vegetables in their raw state, I did not think he would go for this the way he did.
This recipe was a hit for all four of us.
2 teaspoons butter, unsalted
1/2 bunch thin asparagus, ends trimmed, cut into 1-inch pieces
1 cup frozen edamame, thawed
1/2 teaspoon fresh dill or 1/4 teaspoon dried
Kosher salt and ground pepper
Melt butter in a skillet over medium heat. Add asparagus and edamame and cook, stirring occasionally, until softened, about 3-4 minutes. Season with salt and pepper.