Asparagus

One Last Springy Lunch

June 26, 2014

Every week we take a peek inside the lunches of the luckiest kids in Brooklyn. Read on, suppress your jealousy, and get a little brown bag inspiration.

I thought it was time for some greenery, and a last taste of asparagus before the season comes to a close. This asparagus and pea dish is a handy one to know, for lunches and dinners alike.

Heat a generous layer of olive oil in a deep pan over medium-high heat. Add a smashed garlic clove. When you smell the garlic, add sliced asparagus and season with salt. Cook for a minute, then add raw peas. Cook for another minute, moving things around the pan a bit. Stir in roasted and sliced spring onions. When the asparagus is just cooked on the edges but still firm, scrape the mixture onto a serving plate so the vegetables stop cooking. Let the dish cool to room temperature, then shower with torn basil leaves and a squeeze of lemon juice. Serve, making sure you save some for lunches the next day.

Alongside this spring dish, I packed the kids some smoked ham and halved figs. The pastries are Midge's Naughty Rhubarb Scones; if you haven't made them yet, get on it while rhubarb is still around! They're light and buttery with a crackly sugar shell, well worth the 5 minutes it takes to assemble the dough.

What's in your lunch today? See some of the twins' past lunches

4 Comments

Dimply D. June 30, 2014
Okay, I'm officially inspired to be that mom. Luckily my eldest is still in preschool so I have time to practice. Thank you :)
 
Author Comment
Amanda H. June 30, 2014
Wait until this week's post -- you'll see I go the other direction sometimes, too!
 
ChefJune June 27, 2014
Walker and Addie's lunches always look SO good. They surely are adventurous eaters. Good for you for encouraging that!
 
Author Comment
Amanda H. June 28, 2014
Thanks June! The figs were not eaten by one of my kids (so I ate them).