10.
Recipes
(Cont.)
Spring Vegetable Sauté
2 tbsp
3
½ lb
1 lb
1 can
1 can
1 tsp
½ tsp
1 tsp
extra virgin olive oil
shallots (cut crosswise into thin
slices)
sugar snap peas
asparagus
lima beans (15 oz. drained of
juices)
corn kernels (15 oz. drained of
juices)
lemon juice
minced lemon zest
salt
Wash and dry the asparagus. Using a
vegetable peeler, shave the skin off of the
bottom half of each stalk. Cut the asparagus
diagonally into slices roughly 1/2 inch wide.
Wash the sugar snap peas. Trim and remove
strings. Heat 1 tbsp of olive oil in a skillet on
MEDIUM-HIGH
heat. Sauté the shallots until
they are tender. Remove the shallots. Turn the
heat to
HIGH
. Add the snap peas along with
½ tsp of salt and sauté until tender. Return the
shallots to the skillet and add the remaining 1
tbsp of olive oil with the asparagus and ½ tsp
of salt. Sauté until the asparagus is tender.
Add the corn and lima beans and stir for 1 to 2
minutes. Add lemon zest and lemon juice. Stir
to thoroughly heat.
SERVES 4.
