Lima Beans with Asparagus, Radish, and Green Peas

Soak the lima beans in water for 6-8 hours, or overnight. You want enough water so that as the beans soak up some, there will always be enough to keep the beans covered. I covered the beans with about 3 inches of extra water.

After soaking, rinse the beans and simmer until tender, approximately 1 1/2 to 2 hours.

Drain and rinse in cold water to stop the cooking process. Toss the beans with the blanched asparagus, radish, and green peas. Top with a squeeze of fresh lemon juice, olive oil, and salt and pepper. Combine.