Green Vegetable Medley

This has been an Easter tradition for many years now. Sometimes we call it "Spring Mix". It is amazing how great this blend of vegetables tastes. They are just seasoned with a little butter, salt, black pepper and red pepper. How simple is that? I suggest every time you see pretty asparagus you make this dish. It is really that good. The original recipe called for mature spinach leaves torn and only 4 oz of fresh peas. We find it hard to find fresh peas so we adapted the recipe a little. We use frozen peas and baby spinach, which is always available. This dish is definitely not just for Easter.

Green Vegetable Medley
Adapted from: Martha Stewart

Serves 4

Ingredients

1 teaspoon salt

1 bunch thin asparagus, ends trimmed if tough

1 tablespoon unsalted butter

1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)

1 (5 - 6 oz) bag baby spinach

10 oz frozen green peas

Pinch freshly ground pepper
Pinch red pepper flakes

Directions

Place sliced leeks in a large bowl of water to let any sand settle to the bottom.

Fill a twelve inch skillet with about one inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Season with a little salt, black pepper and red pepper flakes. Pour off water from skillet.

Return skillet to heat, and melt butter. Remove leeks from the surface of the water and add to the skillet. Cook until just tender, about 2 minutes. Add spinach and peas, season with salt, black pepper and red pepper flakes; cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.

Easter Dinner Plate

shown with Baked Ham and

Two Potato Salad with Sour Cream

Linking to:
Buns in My Oven: What's Cookin Wednesday
Ms. enPlace: See Ya in the Gumbo
Carole's Chatter: Food on Friday - Easter Foods