Creamy Coconut Lemon Spring Sauté

Little early for spring, never to early for fresh creamy veggies!! This dish has it all, protein power form
peas, sweet plantains, creamy coconut, tangy lemon, and crisp asparagus! I will be making this again soon!

You need:
1 plantain
1 red onion
3 cloves garlic
1/3 jalapeno
8oz peas
6 oz asparagus chopped
fresh basil
coconut oil
1 cup coconut milk canned
salt/pepper to taste
1/2-1 lemon, slivered almond, and cilantro garnish

Steam peas and asparagus till crisp, set aside.

Sauté onion garlic basil in coconut oil, then minced jalapeños and plantains sliced in a bias. Add veggies and coconut milk to the pan, simmering for a few minutes. Remove from heat, serve over brown rice or grain of choice, and garnish with lemon juice, cilantro, and slivered almonds!

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