This fresh mix of asparagus, sugar snap peas, radishes, and chives sautéed in three tablespoons of cannabis butter is always a crowd pleaser when Herb Seidel does cooking gigs at cannabis conventions. Herb’s recipe couldn’t be simpler, and that simplicity is key to its magic. Herb parboils the vegetables, then sautés them for about five minutes in the cannabis butter until they’re crispy tender. That’s just enough to give this dish a rich, earthy cannabis undertone without overwhelming the tasty spring vegetables, and it makes for a nice, light dosage. If you can get hold of one, try a Cheese cultivar, which has subtle notes of radish and chive, for the oil infusion.
By: Herb Seidel
Vegan Spring Vegetables Sautéed in Cannabis Butter
2 pounds asparagus, trimmed and cut into 11/2″ pieces
8 ounces sugar snap peas, strings removed
3 tablespoons cannabis-infused butter
1 pound radishes, cut into quarters
1⁄2 teaspoon salt
5/8 teaspoon freshly ground black pepper (or to taste)
4 tablespoons fresh chives, snipped
Fill a large, covered stockpot with water and add salt to taste. Heat over high heat until water boils.
Fill large bowl with ice water; set aside.
Add asparagus and snap peas to saucepot; cook 4 minutes. Drain vegetables; transfer to ice water to cool. Drain vegetables well.
Meanwhile, in 12″ skillet, heat butter on medium heat until melted. Add radishes, salt, and pepper. Cook 10 minutes or until tender-crisp.
Transfer to bowl; keep warm. To serve, garnish with chives.
To same skillet, add asparagus, snap peas, 1⁄4 teaspoon salt, and 1⁄2 teaspoon freshly ground black pepper; cook 5 minutes or until tender-crisp, stirring occasionally.
Stir in 2 tablespoons chives.
Transfer to serving bowl; arrange radishes around edge. Sprinkle with remaining chives.
Robyn Griggs Lawrence, author of The Cannabis Kitchen Cookbook