Ingredients

• Ingredients Scale 1x2x3x 1 1/2 cups (about 10 oz.) cherry tomatoes 1 bunch asparagus (about 10 oz.), ends trimmed and chopped in thirds 1/2 red onion, sliced whole garlic cloves, as many as you like 2 – 4 small lemons, quartered and seeds removed 1 – 2 tablespoons olive oil, divided himalayan salt & cracked pepper, to taste 1 teaspoon thyme 1 can (15 oz) white beans, drained and rinsed (optional) cooked grain of choice – quinoa, farro, barley, brown, jasmine or basmati rice (optional)

Preparation

• Instructions Prep: Prep your veggies and place in medium size bowl along with salt, pepper and thyme. Drizzle with 1 tablespoon olive oil and mix to coat. Saute: Heat the remaining olive oil in a skillet over medium heat. Add vegetables and cook for about 8 – 10 minutes stirring occasionally. Done when asparagus is just for tender and tomatoes are soft and just about to burst. Add optional beans: A few minutes before removing from heat, add beans and let warm through. Serve warm on a bed of grains such as quinoa, farro, rice or barley. Serves 3 Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container.