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.
No Comments