Sauted Fresh Vegies

Estimated prep and cook time: 2 Coronas

Ingredients:
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.

¡Es listo servir!