s ASPARAGUS, PEAS, AND TOMATOES WITH HERB BUTTER **** s |
Ingredients
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Instructions *** 8-11-14 joellyn made this, very good *** From Country Living This recipe has been tested by Country Living These garden-fresh vegetables are full of flavor. Sauteed lightly in olive oil and garlic then served with homemade herb butter, they're the perfect addition to any meal. By Carrie Purcell Nutritional Information (per serving) Calories 111 Total Fat 10g Saturated Fat -- Cholesterol 15mg Sodium 153mg Total Carbohydrate 6g Dietary Fiber 2g Sugars -- Protein 2g Calcium -- Yields: 8 Total Time: 25 min Prep Time: 15 min Ingredients 4 tablespoon(s) unsalted butter, at room temperature 1 tablespoon(s) chopped fresh chives 1 tablespoon(s) chopped fresh parsley 1 teaspoon(s) freshly ground pepper 1/2 teaspoon(s) salt 2 tablespoon(s) olive oil 2 bunch(es) asparagus, ends trimmed 1 cup(s) fresh peas 2 clove(s) garlic, chopped 1 cup(s) (1/4 pint) grape tomatoes, halved Directions In a small bowl, combine the butter, chives, parsley, freshly ground pepper, and salt; mix well. Transfer the herb butter to a 12-inch-long piece of plastic wrap and roll it into a log. Twist the ends of the plastic wrap to seal. Refrigerate the herb butter until firm, at least 1 hour or up to 2 days. In a large sauté pan over medium-high heat, heat the olive oil. Add the asparagus and sauté for 5 minutes. Add the peas and garlic, and sauté until the asparagus and peas are just tender, about 8 minutes. Add the tomatoes, and red pepper flakes to taste, and sauté for 2 minutes. Transfer the mixture to a large platter. Slice chilled herb butter into 1/2-inch-thick disks; serve with warm vegetables. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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