I'm no great hand at food photography.
An expiremental combination, born out of a sparse cubpoard. Exact proportions in this recipe are not important; modify to suit your tastes.
Ingredients
- One can of garganzo beans
- One can of corn
- Eight to twelve stalks of asparagus
- One or two garlic cloves, minced
- Grated cheddar cheese
- Olive oil
- Salt and pepper
- Thyme
Directions
- Cut the asparagus into small pieces. Heat olive oil in a pan and sauté asparagus and garlic until almost tender.
- Drain corn and garganzo beans and add to pan.
- Add salt, pepper, and thyme to taste. Drizzle on a little additional olive oil and stir in.
- Continue over medium heat, stirring occasionally, until any excess water has disappeared.
- Add cheddar cheese and stir in until completely melted.
Serving
We made pita chips with the intention of scooping the mixture up with them. That didn’t really work, so we crumbled them on top instead.
