Active time10 minutes
1 pound fresh asparagus
1 container edamame hummus
½ cup ﬁnely chopped peanuts
- Cut the white parts from each spear and peel the bottom thirds of each stalk with a vegetable peeler.
- Bring a small amount of water to a boil in a sauté pan, add the spears, cover, and cook for one to two minutes, until they are just tender and still retain their bright green color. Let cool slightly.
- Arrange the asparagus on a platter. Put the hummus into one small bowl and the peanuts into another. Invite your kids to dunk their spears into the hummus and then into the peanuts.
An Oldways recipe, for Eat Well Enjoy Life