Braised Baby Spring Vegetables Recipe

Cooking Directions

• STEP 1.Start by preparing the vegetables. Trim the ends of the asparagus and peel the carrots. Rinse the peas and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
• STEP 3.Add the carrots and asparagus to the skillet and cook for 2-3 minutes, until slightly tender.
• STEP 4.Pour in the vegetable broth and add the thyme and lemon zest. Bring to a simmer and cook for 5 minutes.
• STEP 5.Add the peas to the skillet and cook for an additional 2 minutes, until all the vegetables are tender.
• STEP 6.Season with salt and pepper to taste. Serve the braised baby spring vegetables hot, garnished with fresh herbs if desired.

Cooking Tips

• Choose fresh and tender baby vegetables for the best results.
• Feel free to add other spring vegetables like baby potatoes or fennel to the dish.
• For a richer flavor, you can add a splash of white wine to the broth before simmering.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the vegetables gently in a skillet or microwave before serving.
• Serve the braised baby spring vegetables as a side dish with grilled chicken or fish, or enjoy it as a light vegetarian main course.