Spring Vegetable Sauté
Recipe adapted from Simply Organic, by Jesse Ziff Cool
I am embarrassed to say that my kids consumed a ridiculous amount of sugar on Easter Sunday. At one point they had hidden themselves under a low bridge at the farm and were stuffing chocolate eggs into their mouths. Needless to say we’ll be trying to eat especially clean this week to detox from all that candy! Yes, even farm kids get the occasional sugary treat. We’ll be making the following Spring Vegetable Sauté tonight and serving it over quinoa, along with some roasted chicken. The original recipe calls for sugar snap peas instead of asparagus. If you have sugar snap peas on hand, you could add them too, at the same time as you add the asparagus. I might also add some broccoli to the mix (added to the boiling water at the same time as the asparagus).
12 oz. new potatoes
1 bunch asparagus, bottoms snapped off and sliced into 1 inch sections
3 tablespoons unsalted butter or olive oil
1 or 2 leeks from your box, thinly sliced
2 garlic cloves, minced
1/2 teaspoon freshly grated nutmeg
2-3 tablespoons chopped fresh mint
freshly ground black pepper
Place a large pot of salted water over high heat and bring to a boil. Add the potatoes and cook for 20 minutes, or until tender. Add the asparagus for the last 2 minutes of the cooking time. Drain the pot and wipe it clean. Heat the butter or olive oil in the same pot over medium heat. Add the leeks and garlic and sauté for five or so minutes, until tender. Add the potatoes, asparagus, nutmeg and mint. Toss to coat well. Season with salt and pepper to taste and serve.