Recipe by USA WEEKEND columnist Pam Anderson
"Fresh asparagus, tiny pearl onions, carrots, and snow peas, are the basis for this yummy Spring-inspired vegetable dish."
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frozen pearl onions
fresh asparagus, cut into 1-inch pieces
fresh carrots, peeled and cut into 1/4-inch coins
fresh snow peas, stemmed
frozen green peas
thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste
This was delicious and so colorful. I omitted the atichokes and snow peas and added some frozen corn. It makes a lovely presentation...so colorful. I made it to take to my mother-in-laws for Easter. Too bad we left it at home sitting on the counter top! It would have been a nice addition to the meal! :)
This is a pretty side dish of veggies that would grace your table any time of year. My only sub was to use chives instead of green onions. If I do this again, I will cut the steaming time a bit. For our tastes, the crunchier, the better, so I would like to try this adding all the veggies to the skillet without the water, and saute until heated through. I do like the combination.
This was very yummy! Took it to a carry-in and had no leftovers. Because I had to prepare it and then carry it and it sat until we ate, the vegetables got mushy. Still very tasty, but I'm sure it would be better fresh.
* Percent Daily Values are based on a 2,000 calorie diet.
Special Spring Vegetable Mix
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 29
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