Green Vegetable Medley
Adapted from: Martha Stewart
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
Pinch red pepper flakes
Directions
Place sliced leeks in a large bowl of water to let any sand settle to the bottom.
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.
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
Easter Dinner Plate
shown with Baked Ham and
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
Thank you for bringing some spinach by. You know I love it! This says Easter to me 100%.
ReplyDeleteThis beautiful dish was one of the Top Five viewed links last week and will be featured tonight!
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