Sauted Fresh Vegies
Estimated prep and cook time:
1 lb. fresh asparagus (ends trimmed)
About 2 carrots or a cup of baby carrots
About 2 cups of sugar snap peas
1 large shallot, finely chopped
About 4 Tbs water
Salt & coarsely ground pepper
About 2 tsp butter
Few drops of fresh lemon juice or lemon zest (optional)
Finely chopped herbs like basil, thyme, parsley or mint
What to do:
Vegetables and sauce may be made separately
in advanced and combined at the last minute for entertaining.
You can use any combination of spring (green)
vegies, including: shelled sweet peas, sugar snap peas, spring
onions, zucchini. Zucchini need not be blanched.
Bring a pot of salted water to boil. Have ready
a large bowl of water.
Slice the asparagus on the diagonal into thirds.
Thin slice carrots- 1/4" or so.
Add the asparagus to the water and cook until
bright green and tender.(approx. 1 min.). Using a slotted
spoon, transfer to ice water bowl.
Do the same with the carrots- transferring them
to the ice water after a minute or so of boil. Repeat process
with the snap peas.
Drain the vegetables. (May set aside at room
temperature for several hours.)
In a large skillet over medium low heat, melt
1Tbs of butter. Add the chopped shallot and saute until softened,
about a minute. Add the asparagus, carrots, peas and water
to skillet, bring to simmer and cook until vegies are heated
through, 3 to 5 minutes. Using a slotted spoon transfer the
vegetables to a dish. Heat the remaining liquid until reduced
slightly to almost a glaze, about 2 minutes. Season with salt
and pepper and then, if desired, add lemon zest and/or herbs.
Pour over vegetables and toss to combine.
Stir-fry vegetables and shrimp on the barbecue without worrying
about foods falling through the grate. Large enough to accommodate
a meal's worth of vegetables, the wok topper has sloped sides
so you can stir and mix the vegetables during the grilling
I got mine at HomeDepot- or Google it by typing "Barbecue