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Sauteed Asparagus and Snap Peas Recipe
8 asparagus spears, tough ends removed, cut into ¾ inch chunks
1/4 lb. snap peas, cleaned
1 shallot, minced
1 tsp. olive oil
1 tbsp. butter
salt and pepper
Bring a pot of salted water to a boil.
Meanwhile prepare a bowl with water and ice to put the asparagus in after they are blanched.
Once the water is boiling, add asparagus and cook for about 2 minutes.
Drain and place in the ice water.
They should still be very crunchy.
Heat the butter and olive oil in a saute pan on medium heat.
Add shallots and cook until translucent
Add snap peas and asparagus, toss to coat.
Season with salt and pepper.
Cook for about 2 to 4 minutes.
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