The other afternoon, whilst I was thinning some spring crops, I became viciously hungry. The baby chard and mini carrots looked mighty tasty so I brought a bunch of them inside.
A bunch of tiny carrots
A couple handfuls of baby Swiss chard
two spring onions
A couple of spears of asparagus
a squeeze of lemon juice
Prep your veggies. I thinly sliced the chard, onions, and asparagus but left the carrots whole, simply trimming off the tops. Heat a bit of oil in a skillet until good and hot. Throw in the carrots, onions, and asparagus. Saute 2 or 3 minutes. Add the Swiss chard and a good sprinkle of salt. Salt is key in this dish. The chard needs it. Cook for another minute or so and then squeeze on a dab of lemon juice. Plate and serve immediately.