I'm About to Leave Town for Ten Days, Use All the Veggies Concoction

This was one of those "eh, I'll throw it all in and I'm sure it will be edible" kind of meals, but it was actually pretty darn good.

Ingredients

asparagus (cut into 1-2 inch chunks)
green peas
tomatoes ( I used 4 small ones from my garden)
kalamata olives
preserved lemons
chevre
olive oil

Directions

Nothing fancy here, just saute the asparagus and peas in olive oil until they're cooked but still crunchy, add diced olives, about 1/2 tbsp diced preserved lemon, quartered tomatoes and toss until warm. Top with crumbled chevre and some ground pepper.