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
- Cut the white part of the green asparagus, which is a bit tough.
- Cut in 2 or 3 then lengthwise
- Cut the snow peas at an angle
- Shell the peas
- Boil a large volume of salted water.
- Cook the green asparagus for 1 minute, then cool them in ice water.
- Cook the peas for 1 minute and the snow peas for 30 seconds, cooling each time in ice water.
- Drain the vegetables.
- Heat the oil in a sauté pan.
- Add the crushed garlic and butter.
- Froth the butter, then add the vegetables.
- Pour in the veal juice.
- Cook for a few minutes without overcooking the vegetables.
- 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