Warm Spring Vegetables Recipes

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SPRING VEGETABLES WITH WARM VINAIGRETTE



Spring Vegetables with Warm Vinaigrette image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

Kosher salt
3 bunches baby carrots (about 24)
3 bunches spring onions (about 15)
3 bunches asparagus (about 3 pounds)
5 tablespoons extra-virgin olive oil
2 teaspoons sugar
Freshly ground pepper
2 tablespoons white wine vinegar
1 tablespoon dijon mustard
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh dill

Steps:

  • Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2 inch of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2 inches of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise (or into thirds, if long).
  • Fill a large bowl with ice water. Add the carrots to the boiling water; cook until crisp-tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water; cook until crisp-tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetables dry with a clean towel. (The vegetables can be prepared up to this point several hours ahead; cover and refrigerate.)
  • Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions; sprinkle with the sugar, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium; push the onions to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine; bring to a simmer and cook until thickened, 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
  • Add the carrots, asparagus, parsley and dill to the skillet; toss to combine.

WARM SPRING VEGETABLES



Warm spring vegetables image

This vibrant green side dish is a delicious way to serve vegetables alongside your Sunday roast

Provided by James Martin

Categories     Side dish

Time 23m

Number Of Ingredients 7

2 large courgettes , sliced into ribbons with a vegetable peeler
juice 1 lemon
200g asparagus spears , washed and trimmed
100g frozen peas
100g frozen broad beans
1 tbsp extra virgin olive oil
small pack parsley , roughly chopped

Steps:

  • Put the courgette ribbons in a large bowl with a pinch of salt and the lemon juice.
  • Bring a large saucepan of water to the boil and cook the asparagus for 2 mins, adding the frozen peas and broad beans for the final min. Drain well, pod the broad beans and toss together with the courgette ribbons. Drizzle over the olive oil, sprinkle on parsley and season to taste.

Nutrition Facts : Calories 63 calories, Fat 2 grams fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

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