I love spring. It's the time of asparagus and Green Green Spring Veggies. I almost forgot to post this recipe. Patsy is here for a visit and after lunch she asked if I had taken a picture of the vegetables. Fortunately we had a few left in a container in the fridge. I pulled them out and they were just as beautiful and green green as when I'd fixed them several hours ago.
We enjoyed these as a side with our fish tacos.
Green Green Spring Veggies
Serves 4-6
¼ lb fresh string beans, ends snipped and
French cut
¼ lb sugar snap peas,
ends and strings removed
½ lb asparagus, ends
removed and cut in 2” lengths
½ lb broccoli florets
1 Tbsp butter
1 Tbsp olive oil
3 Tbsp shallots, sliced
Salt, to taste
½ tsp freshly ground
pepper
Bring a pot of water to boil.
Have a large bowl of ice water ready.
Blanch beans 1 minute in boiling water. Immerse in ice water. Add snap peas to the same boiling water for 1
minute. Add to ice water. Blanch asparagus in the boiling water 2
minutes. Add to ice water. Boil broccoli florets 1 minute and add to ice
water. Drain veggies.
Heat butter and oil in a large sauté pan. Add shallots and cook over medium heat 5
minutes, stirring occasionally until lightly browned. Add veggies and salt and pepper. Toss and cook until veggies are heated
through.
Per serving (4): 132 calories, 7g fat
Per serving (6): 88 calories, 5g fat
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