Sunday, May 9, 2010

The Sides - Spring Vegetables with Shallot Butter

Spring Vegetables with Shallot Butter

2 Tbsp butter
1/2 Cup Shallot chopped
2 tsp orange zest
1/4 tsp salt and pepper
1 lb asparagus
8 oz. snow peas
2 cups frozen peas thawed

bring 6 qt. pot of water to boil
meanwhile melt butter in skillet add shallots and cook stirring often for 5 min. until tender. Stir in in zest, salt and pepper, remove from heat.
add asparagus and snow peas to boiling water cook 2-3 min. until crisp tender. add peas remove from heat and drain.

Add vegetable to skillet with shallot butter gently toss over med. heat until hot and coated with butter - serve.

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