Sautéd Spring Vegetable Medley

This is a bright, fresh vegetable entree that I served at my party last night. It has a bit of an Asian flair with garlic, ginger and a touch of sesame oil. Almost all of it can be prepared in advance except for a very quick sauté at the last minute, My guests seemed to really enjoy it and it added beautiful color to enhance the presentation.  It was a great combination with the Pork Tenderloin with Peanut Sauce that I prepared for the main entree. 

The party desserts were light and refreshing but received oohs and aahs from the guests who were all members of the “clean plate club”! Check back in tomorrow and Friday as I will be posting these dessert recipes –  Strawberry-Citrus Sorbet and Coconut-Lime Sorbet. I served this duo with Millie Gaul’s Amish Sugar Cookies – if you like Girl Scout Shortbread Cookies, you will LOVE this recipe I will be posting  tomorrow. 

Sautéed Spring Vegetable Medley
1 pound carrots, peeled
1 pound asparagus
3/4 pound sugar snap peas
1 tablespoon peanut oil or extra virgin olive oil
1 teaspoon sesame oil
1 clove garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon sea salt
Freshly ground black pepper, to taste
2 teaspoons sesame seeds

1. Cut carrots on the diagonal into one quarter inch slices. Cut off the tough ends of the asparagus and slice into 2-inch pieces. Place the carrots in a saucepan with 1/2 cup water and bring to a boil. Cover, reduce heat to maintain a simmer and cook for four minutes. Add the asparagus, cover and cook for one more minute. Drain well and rinse with cold water. Set aside to cool. (This can be done several hours ahead – just drain well and spread the vegetables out on a clean kitchen towel to dry off and cool. When completely cool, place in a ziplock bag and refrigerate until you are ready to prepare dinner.)

2. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable. (Some sugar snap peas don’t have a string, if you are lucky enough to find these, skip this step.)

3. Heat the peanut oil and sesame oil in a large skillet over medium heat. Add the garlic and ginger and stir for about thirty seconds or until fragrant. Add the carrots and asparagus, sea salt and pepper and cook for six minutes, stirring occasionally. Add sugar snap peas and sesame seeds. Continue to cook and stir for two more minutes. Taste and add a bit more salt if needed. Serve hot.

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