WKYT - Chef Walter - Recipes

Spring Vegetable Saute Wednesday, April 13, 2011


2 TBSP butter (or extra virgin olive oil)
1 cup frozen pearl onions
1 lb fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into ¼ inch coins
1 cup fresh snow peas, stemmed
1/2 tsp salt
1/2 cup thinly sliced green onions (snipping with scissors works well)
Black pepper, to taste


Heat butter (or olive oil) in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Add carrots, salt and 1/2 cup water to pan. Bring to a boil, cover and cook until almost tender, about 5 minutes. Add asparagus and snow peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in green onions and season with pepper and more salt, if necessary. Serve immediately.


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