Spring's Green Vegetable Saute
Prep Time:
15 mins
Total Time:
30 mins
Servings:
6 to 8 servings
Ingredients
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1 tablespoon plus 1 teaspoon kosher salt, divided
-
1 pound green beans, trimmed
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1 bunch pencil-thin asparagus, chopped
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3 tablespoons butter
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2 leeks, washed and sliced 1/8 inch thick
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1 bunch green onions, chopped
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1 (16-ounce) package frozen lima beans, thawed
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1 (16-ounce) package frozen green peas, thawed
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1/2 teaspoon ground black pepper
-
2 tablespoons chopped fresh parsley
Directions
1.
Bring a large pot of water to a boil over medium-high heat. Add 1 tablespoon salt. Cook beans and asparagus separately in boiling water until tender but still crisp, approximately 2 minutes each. Drain and cover with ice to cool. Set aside.
2.
In a large skillet, melt butter over medium heat. Add leeks and onions; cook until translucent, approximately 3 minutes, stirring occasionally.
3.
Drain beans and asparagus; add to skillet. Add remaining 1 teaspoon salt, lima beans, green peas, and pepper. Increase heat to medium-high. Cook until tender, approximately 5 minutes, stirring occasionally. Remove from heat, add parsley, and toss to combine.
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