Mixed Vegetables from Boardinghouse dinner:
April 14th, 2008 by Elizabeth
This fed two normal adults and two very hungry young men who love vegetables.
What I had on hand besides salad stuff (which we’d been eating all week anyway):
1/2 a largish purple onion from last night that I wanted to use up
several slim carrots
a bag of frozen asparagus, which I removed immediately from the freezer to start to thaw a bit. Before I started preparing the other vegetables, I cut off the bottom 3/4 or so ends, which I find most always tend to be a little “woody”– it’s easiest to do this neatly while they are still frozen.
I sliced the onion pole to pole into thin strips. In a frying/saute pan I sauted the onion in a small lump of butter and a sprinkling of salt until just tender, then scraped it out onto a plate and set aside.
Having julienned the carrots (cut into thin strips), I put those into the just used for the onion pan along with a very small lump of butter and a few drops of water, a light sprinkle of salt and pepper. I strirred them about over medium heat until they turned a brighter orange and I could hear the moisture softly sizzling. I then covered them, checking for done-ness and moisture every couple minutes (I had to add another spoon of water to encourage them to soften up) until done.
Now I laid the asparagus over the carrots, sprinkled the whole thing over with a dusting of Parisien herbes/fines herbs and a tiny bit of salt, covered and let cook for just a couple more minutes, just long enough to defrost and heat the asparagus to the just done stage. Stick around– this can happen very quickly!
To finish, I gently stirred in the sauteed onion. and served it forth….