Spring vegetables

Summary : Spring vegetables, here it is with the arrival of this new season and the end of the frosts. I like this time. It is also an opportunity for us to savor all the vegetables that emerge on the market shelves, they are generous and abundant. Spring vegetables to accompany a nice roast beef, with my two friends who spent a weekend at home, thank you for this moment Elsa and Séverine. I just forgot the spring onions, they would have had their place in this recipe for spring vegetables. Spring Vegetable Recipe for People.


  • 600 gr of green asparagus in 5 parts
  • 600 gr of shelled peas
  • 250 gr of sweet peas
  • 2 cloves garlic
  • ½ lettuce
  • 2 tablespoons of olive oil
  • 25 gr of butter
  • 5 cl of veal juice
  • 1 lemon
  • Salt and pepper


  1. Cut the white part of the green asparagus, which is a bit tough.
  2. Cut in 2 or 3 then lengthwise
  3. Cut the snow peas at an angle
  4. Shell the peas
  5. Boil a large volume of salted water.
  6. Cook the green asparagus for 1 minute, then cool them in ice water.
  7. Cook the peas for 1 minute and the snow peas for 30 seconds, cooling each time in ice water.
  8. Drain the vegetables.
  9. Heat the oil in a sauté pan.
  10. Add the crushed garlic and butter.
  11. Froth the butter, then add the vegetables.
  12. Pour in the veal juice.
  13. Cook for a few minutes without overcooking the vegetables.
  14. Off the heat, add the lemon zest.

Preparation time: 20 minutes
Cooking time: 10 minutes
Number of people: 5
4 star rating: 1reviews

What wine to drink with: Spring vegetables

My favorite wine for this recipe: Auxey-Duresse Grapes Chardonnay
Temperature between 12 ° and 14 °

Slice the vegetables Shell the peas Slice the asparagus Zest the lemon The lettuce

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