Foil-Steamed Spring Veggies |
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Prep Time: 10 Minutes Cook Time: 34 Minutes |
Ready In: 44 Minutes Servings: 6 |
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These are magnificient in spring!! but why wait for spring, I do these all year round, in winter I use shallots and small peeled packaged fresh carrots and imported asparagus, especially when we're looking for that spring feeling ,sometimes longed for in the middle of a cold spell. It's worth the little extra cost! Originally from Smart Cooking by Anne Lindsay. Ingredients:
1/2 lb fresh white pearl onion |
3/4 lb fresh baby carrots |
1/2 lb asparagus |
2 tablespoons water |
1 tablespoon butter |
1 bay leaf |
1/2 teaspoon salt |
1 pinch white pepper |
Directions:
1. In a large pot of boiling water, blanch pearl onions for 2 minutes, drain.
2. Cut off root end and gently squeeze to remove skin.
3. In another large pot of boiling water, blanch carrots for 2 minutes, drain and rinse under cold running water, drain again.
4. Snap tough ends from asparagus.
5. On large piece of heavy duty foil, arrange veggies in a single layer.
6. Sprinkle with water, dot with butter and add bay leaf, salt and pepper.
7. Fold foil over veggies and seal.
8. Bake in 375 oven for 20 to 30 minutes or until veggies are tender.
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