Winter Vegetable Medley

Ingredients

  • 2 bunches green asparagus, bottom 1/3 removed
  • 2 lbs carrots, peeled and cut into 1 inch slices
  • 2 lbs carrots, peeled and cut into 1 inch slices
  • 1 lb wax beans, ends snipped
  • 2 oz butter
  • 2 oz butter
  • 4 oz olive oil
  • 4 oz olive oil
  •  Preheat grill or a large heavy bottom saute pan.
  • Rub 2 oz of olive oil on asparagus and season with salt and pepper.
  • Lay flat on grill or saute pan until lightly browned, then rotate to the other side. 2-3 minutes per side. Do not overcook.
  • Carrots: Bring water to a boil in a 3 qt sauce pan. add the carrots and cook until fork tender.
  • Drain the water from the pot and toss 1 oz butter and zest of orange and mix untill carrots are coated. Season with salt and keep warm until serving.
  • Brussels Sprouts: Bring water to a boil in a 3 qt sauce pan.
  • Place the sprouts in the water and allow to cook until the bottom is tender and easily cut with a knife.
  • Remove sprouts from water and drain.
  • Add 2 oz oil to a saute pan, add the sprouts and evenly brown in the pan.
  • Yellow Wax Beans:Bring water to a boil in a 3 qt sauce pan.
  • Add the beans and cook for about 5 minutes.
  • Remove from the pan, season with salt and toss with 1 oz butter.
  • Add all vegetables to a large platter and serve.

 

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