Spring Vegetable Sauté

Spring Vegetable Sauté
Photo by www.myrecipes.com

Ingredients

  • 1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces
  • 2 tablespoons chopped fresh parsley
  • ¼ teaspoon crushed red pepper
  • 8 ounces string beans, trimmed
  • 1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces
  • 2 small shallots, cut in half and sliced 1/8 inch thick
  • Salt and pepper
  • + 17 more ingredients
    • 2 tablespoons chopped fresh chives
    • 1 bunch broccolini or broccoli florets (10 oz.), trimmed
    • 8 ounces sugar snap peas, strings removed
    • 2 tablespoons chopped fresh parsley
    • 8 ounces string beans, trimmed
    • 1 tablespoon olive oil
    • 1 bunch broccolini or broccoli florets (10 oz.), trimmed
    • ½ cup frozen peas, thawed
    • 2 tablespoons chopped fresh chives
    • 2 tablespoons unsalted butter
    • 2 tablespoons unsalted butter
    • ½ cup frozen peas, thawed
    • 1 tablespoon olive oil
    • 8 ounces sugar snap peas, strings removed
    • ¼ teaspoon crushed red pepper
    • 2 small shallots, cut in half and sliced 1/8 inch thick
    • Salt and pepper

Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook string beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching ...

View full recipe at My Recipes

Comments

Variations on Spring Vegetable Sauté

  • Spring Vegetable Sauté
    • 4 tablespoons unsalted butter
    • 1/2 pound fresh or 2 ounces dried morel mushrooms (preferably small)
    • 1 1/2 pounds asparagus
    • +3 other ingredients


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