several tbsps olive oil
diced red onion
3 stalks of chopped green onion
1 clove of garlic, sliced
half a lemon
splash of red wine vinegar & olive oil
Heat the oil. Add the coriander, onions & garlic. When translucent add the asparagus and peas. Add a little water so they don't stick to the pan. When asparagus and peas are tender remove from heat. Add the lemon juice, basil, dill, capers, oil & vinegar. Enjoy!
Mix in quinoa or rice for a heartier meal.