Asparagus, Snap Peas and Green Beans with Mint
Serves 8
Setting out to create my Easter menu, asparagus was one of the first thoughts that came to mind. Ever since I read Animal, Vegetable, Miracle by Barbara Kingsolver years ago, I associate asparagus with spring.
I’ve learned to look for tender stalks as they have the most delightful taste; beware those with thick stalks; they tend to be “woody” and flavor diminishes.
Snap peas at the Farmer’s Market were too delicious to pass up so they came home with the asparagus along with some delightfully crunchy fresh green beans. Steaming them seemed to be the way to go in to preserve as much of the crunch (and nutrients) of these lovely spring farm-fresh vegetables. And voila’, this dish came to be. Hello spring!
Note: The snap peas, green beans and asparagus can be steamed the day before; make sure not to overcook or they become mushy.
Variations:
– Add 2 tablespoons chopped toasted almonds (or other tree nut, pine nuts would make a special treat!)
– Use edamame instead of snap peas, or even frozen peas (defrosted)
– Serve over a bed of quinoa (adding the above nuts) for a lunch entrée
- 12 ounces sugar snap peas washed and trimmed
- 12 ounces green beans washed and trimmed
- 12 ounces asparagus washed and trimmed
- 1/4 cup mint washed and finely sliced
- 1/4 cup green onion finely sliced, green parts only
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- Cut green beans in bite size pieces.
- Cut asparagus into bite-size pieces. Set aside asparagus tips.
- Steam green beans, asparagus (except for tips) and snap peas for 6 minutes. Add asparagus tips and steam another 2 or 3 minutes. Remove from steamer.
- Place on serving platter. Gently mix in mint and green onion.
- Sprinkle on salt, drizzle lemon juice and extra-virgin olive oil over the vegetables and gently mix again.
A Color My Food original recipe
