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Thursday, March 9

Asparagus, Brussels sprouts, & French green beans with citrus butter sauce

Active: 15 minutes; Total: 25 minutes; Serves: 6

Olive oil, extra virgin

2 tablespoons

Asparagus, ends trimmed and stalks cut into 2-inch pieces

3 cups

Brussels sprouts, bottoms trimmed and quartered

3 cups

French green beans, trimmed and cut into 2-inch pieces

3 cups

Garlic, minced

5 cloves

Chicken stock

½ cup

Butter, unsalted

¼ cup

Lemon juice and zest

1

Salt, sea

½ teaspoon

Pepper, freshly ground

½ teaspoon

Parsley, chopped

½ cup

  1. Heat the oil in a large frying pan over medium-high heat. 
  2. Add the asparagus, sprouts, and beans; sauté the vegetable for 3 to 5 minutes, tossing frequently. 
  3. Add the garlic; continue to toss the vegetables while still crisp, about 2 minutes. 
  4. Add the stock, butter, and juice; sauté for 2 to 3 minutes, until the vegetables are just tender; remove the pan from heat. 
  5. Fold in the zest, salt, pepper, and parsley. 
Recipe from Alpine Fresh Inc.

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