Asparagus empanadas with fava bean, peas and goat cheese

Asparagus goat cheese filling

butter

finely diced white onion, about 2 ounces or ¼ of a large white onion

asparagus, about ½ medium sized bunch, washed and cut into 1-1 ½ inch pieces

twice peeled fava beans, about 5 ounces

fresh shelled green peas, about 5 ounces

goat cheese, crumbled

fresh chopped thyme, can be replaced with ½ tablespoon of dried thyme

Salt and pepper

Empanada assembly

empanada discs, use homemade dough or store-bought empanada discs

egg, whisked - to be used as egg wash

Dipping sauce suggestion:

Balsamic chimichurri sauce