Posted on: Wednesday, April 6, 2005
SEVEN OR LESS
Sauté the best of spring's veggies
By Renee Schettler
Washington Post
This simple sauté is equally at home alongside roast chicken or lamb, fish fillets, veal or pork chops, or even a risotto or steamed new potatoes. The vegetables and sauce may be made separately in advance and combined at the last minute. You may use virtually any combination of spring ingredients, including: shelled sweet peas, spring onions, zucchini (preferably pattypan) or leafy greens such as Swiss chard (cut into strips). Any soft vegetable, such as zucchini or chard, need not be blanched.
Based on a recipe in "Frank Stitt's Southern Table" (Artisan, 2004).
Vegetable sauté
Bring a pot of salted water to a boil. Have ready a large bowl of ice water.
Prepare vegetables as desired: Slice asparagus on the diagonal, peel carrots and slice into short lengths, slice squash, cut greens into strips.
Add the asparagus to the water and cook just until bright green and barely tender, about 1 minute. Using a slotted spoon, transfer to the ice water.
Repeat with other hard vegetables. Drain the vegetables. (May be set aside at room temperature for several hours.)
Zucchini and leafy greens need not be blanched.
In a large skillet over medium-low heat, melt butter. Add the shallot and sauté until softened, about 1 minute. Add the asparagus and other vegetables and about 4 tablespoons water to the skillet, bring to a simmer and cook until the vegetables are heated through, 3 to 5 minutes. Using a slotted spoon, transfer the vegetables to a dish. Heat the liquid until reduced slightly to almost a glaze, about 2 minutes. Season with salt and pepper and, if desired, add lemon juice or zest and/or herbs. Pour over the vegetables and toss to combine. Makes 4 servings.
• Per serving: 12 calories, 5 g protein, 14 g carbohydrates, 6 g fat, 16 mg cholesterol, 4 g saturated fat, 157 mg sodium, 6 g dietary fiber
