To insert a little diversion among the peach recipes (o, I've just begun), an Asparagus and Sugar-Snap Toss (recipe from Prevention magazine) fit the bill nicely. I don’t think I’ve ever enjoyed sugar-snap peas so much as with this dish, in which they were tossed with asparagus in a liquid of reduced-sodium soy sauce and honey.Some people tend to shy away from asparagus because it can be tough, especially on the ends, but with this method of preparation—steaming the trimmed stalks in a covered skillet for 5 minutes and then adding the peas, green onions, and other liquid, the asparagus becomes fork-tender. Prevention featured this as a side dish for an Easter dinner (with ham as the entree), but we dined on it alongside grilled fish and a peach salsa (more about that tomorrow). The entire meal was delicious.
I think I'll put this recipe in my Easter file for 2012, but who says Asparagus and Sugar-Snap Toss can’t be an early summer dish as well?
Asparagus and Sugar-Snap Toss
1 1/2 teaspoons olive oil
1 1/2 pound asparagus, trimmed and cut into 1-inch pieces
1 tablespoon water
1/2 pound sugar-snap peas, ends trimmed and strings removed
3 green onions, sliced
1 1/2 teaspoons reduced-sodium soy sauce
1 1/2 teaspoons honey
Over medium heat, heat oil in large pan with lid. Add asparagus and water. Cover and steam 5 minutes. Add peas, green onions, soy sauce, and honey. Cover and cook until tender, about 5 minutes. Season to taste with salt (or salt substitute) and black pepper. Serve warm or at room temperature. Serves 6-8.
No comments:
Post a Comment