Sunday, April 24, 2011
Handful carrots, cut into 1" pieces
Handful of sugar snap peas
Handful of thin asparagus, cut into 2" pieces
1 yellow pepper, cut into 2" pieces
2 Tblsp butter
2 shallots, chopped finely
Salt and pepper
Put a saucepan with salted water on to boil. While that's heating up, fill a bowl with ice water.
Blanch carrots for 1 minute, add peas and asparagus for an additional minute. Toss peppers in for about 30 seconds.
Using a slotted spoon, remove veggies and plunge into the ice water. This will halt the cooking process and keep the veggies nice and brightly coloured.
In a frying pan, melt butter and toss in shallots. Cook until softened and add veggies. Cook until warmed through, test for seasoning and adjust salt and pepper to taste.