Sauteed Spring Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Salt,
1/2 tsp: Salt,
6 ounce: Carrots, peeled and cut
Diag,
6 ounce: Beans, (wax and/or green) --
Trimmed and cut dia.,
6 ounce: Asparagus, trimmed and cut
Dia,
6 ounce: Peas, sugar-snap, trimmed
6 ounce: Cherry tomatoes, cut in
Half,
2 tbsp: Olive oil,
1/2 small: Red onion, diced
1/8 tsp: Pepper, freshly ground
1/2 cup: Basil leaves, torn
Directions:
Bring a large pot of water to a boil. Add 1 tablespoon of salt and
carrots; cook 2 minutes. Add beans, asparagus and peas; cook until
tender but still crisp; about 2 minutes. Drain and transfer
vegetables to a large bowl of ice water to cool. Drain again. Heat
oil in a large skillet over low heat. Add onions; cook, stirring
occassionally, until translucent, 3 to 4 minutes. Add blanched
vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper. Raise
heat to medium high; cook, stirring occassionally, until tender,
about 5 minutes. Remove from heat, add basil, and toss to combine.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"date: Sat, 13 Jul 1996 07:12:31
~0500
Source from luhu.jp
carrots; cook 2 minutes. Add beans, asparagus and peas; cook until
tender but still crisp; about 2 minutes. Drain and transfer
vegetables to a large bowl of ice water to cool. Drain again. Heat
oil in a large skillet over low heat. Add onions; cook, stirring
occassionally, until translucent, 3 to 4 minutes. Add blanched
vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper. Raise
heat to medium high; cook, stirring occassionally, until tender,
about 5 minutes. Remove from heat, add basil, and toss to combine.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis"
~0500
Source from luhu.jp