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Spring Vegetables Recipe

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Ingredients
  • 1 pound asparagus
  • 8 ounces sugar snap peas
  • 2 cups frozen peas, thawed
  • SHALLOT BUTTER
  • 2 tablespoons unsalted butter
  • 1/2 cup shallots
  • 2 teaspoons lemon zest
  • 1 each salt & pepper (1/4 teaspoon each)
Directions
Bring a 6 quart pot of lightly salted water to a boil.

Trim ends of asparagus and cut into 2" lengths. Trim snap peas. Add asparagus and snap peas to boiling water; cook 2-3 minutes or until crisp-tender.

Add peas; remove from heat and drain. Add vegetables to skillet with shallot butter. Gently toss over medium heat until hot and coated with the shallot butter.

For SHALLOT BUTTER, melt butter in a large nonstick skillet. Add shallots and cook, stirring often, 5 minutes or until tender. Stir in lemon zest, salt and pepper; remove from heat.

NOTE: The shallot butter can be done up to 2 days ahead and refrigerated in an airtight container.

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Glossary Terms
spring onion Glossary Term
A green onion that has been harvested during the early stages of growth when it is smaller in diameter, pear-shaped, and long stemmed.
spring roll Glossary Term
A Chinese appetizer that began as a traditional food served to celebrate the arrival of the Chinese New Year, which occurs during the spring season.
spring mix Glossary Term
A mixture of small, young salad greens, herbs and edible flowers. The greens are a mixture of textures and sweet, spicy and bitter flavors.
dried vegetables Glossary Term
Any vegetable that has been dehydrated or dried in order to extend the shelf life and to concentrate the flavor.
spring roll wrapper Glossary Term
An Asian noodle wrapper that is paper thin, used to wrap meat, vegetables and other fillings, which are then deep-fried in the wrapper.
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