Veggie Box bok choy
Veggie Box asparagus
1 1/2 table spoons of extra virgin olive oil
3 garlic cloves , minced
Pinch crushed red pepper flakes
Sea Salt
Half a lemon, cut into wedges

1 1/2 table spoons of extra virgin olive oil 3 garlic cloves , minced

Place the bok choy into a colander and rinse with
cool water, cleaning any grit between the
leaves.Trim the ends and slice each bok choy in half
lengthwise. Pat dry. Add garlic, pepper flakes, and
garlic to a wide, room temperature skillet. Place
over medium heat and cook, stirring occasionally,
until the oil begins to bubble around the garlic, but
before it begins to turn light brown. Toss in the
Asparagus and cook for a few minutes. Add the bok
choy, and sprinkle with 1/4 a teaspoon of salt then
cook, without stirring, until bottom starts to turn
brown, about 2 minutes. Flip and cook another 2
minutes. Transfer to platter and squeeze 2 lemon
wedges on top.