Thursday, April 16, 2015

Spring Vegetables with Dijon Vinaigrette


1 bag organic mixed color baby carrots, each cut in half lengthwise
1 bag pearl onions (about 15), boiled for three minutes and skin peeled off
1 large bunch asparagus, cut into thirds
2 Tbs. extra virgin olive oil
2 tsp. sugar
Salt and pepper
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
2 Tbs. fresh chopped parsley
1 Tbs. fresh chopped dill

In a large skillet, heat the oil on medium heat. Cut each pearl onion in half, and put the cut side down in the pan with hot oil. Sprinkle with the sugar, about 1/2 tsp. of salt and pepper. Let cook for about 3 minutes, wiggling the pan every once in a while so that they don't stick. Add in the carrots and asparagus and continue to cook for about 3-4 minutes. In a small bowl, combine the red wine vinegar and mustard. Pour on top of the vegetables, bring to a simmer and cook for another 2 minutes. Add the fresh chopped herbs and toss to combine.

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