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What’s for dinner?: Quick spring vegetables

Categories: Etc.

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So simple,and so easy to take advantage of the produce of the moment.  This is barely a step above raw veggies, which many kids seem to prefer, and you can use this glazey method for any vegetables, and have quick and happy results.


  • I 1/2 tablespoons butter or olive oil
  • 1 small shallot, chopped or thinly sliced, or ½ teaspoon minced garlic (optional)
  • 1 pound of either one or a combo trimmed green beans, sugar snap peas, or 2-inch pieces of asparagus
  • Coarse salt and ground pepper to taste


Heat a large skillet over medium heat and add the olive oil or butter.  Add the shallot or garlic, if using, and sauté for 3-4 minutes.  Add the veggies, season with salt and pepper and sauté over medium high heat for 2 minutes.  Add ¼ cup water, cover the pan and steam for 3 more minutes until the veggies are almost cooked and bright green.  Remove the lid, stir and allow the rest of liquid to evaporate.  Adjust the seasonings and serve.

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