Holidays And Season
Lemony Asparagus, Beans and Peas
Description :
Don't skip the sesame seeds in this green beans, asparagus and peas medley — they really make it.
Ingredient :
- 1 1/2 lb. thin asparagus, cut into thirds at an angle
- 12 oz. haricots verts or green beans, trimmed
- 8 oz. fresh or frozen (thawed) peas
- 4 tbsp. olive oil, divided
- 1 large onion, very thinly sliced
- 1/4 c. lemon juice
- 1 tbsp. snipped fresh chives
- 1 tbsp. sesame seeds
- 2 tsp. honey
- 1 clove garlic, crushed with press
Direction :
- Heat covered 7- to 8-quart saucepot salted water to boiling on high. To large bowl, add about 6 cups ice; fill with cold water. Add asparagus, haricots verts and peas to boiling water. Boil 5 to 7 minutes or until asparagus and haricots verts are tender. Drain well, then immediately add to ice water. Let stand until vegetables are cold, then drain well.
- In 10-inch skillet, heat 1 tablespoon oil on medium. Add onion and pinch salt. Cook 12 to 15 minutes or until tender and deep golden brown, stirring frequently.
- In small bowl, whisk together lemon juice, chives, sesame seeds, honey, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and remaining 3 tablespoons olive oil. To serve, toss vegetables with onions and vinaigrette.
