This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Scrumptious Chicken Vegetable Stew
Italian Vegetable Soup with Beans, Spinach & Pesto
Mediterranean Vegetable Stew
Microwave Asparagus Salad
Creamed Spinach
more »
Top Related Articles
Healthy Cooking: Spring Edition
Rhubarb: First Fruits of Spring
Vegetarian Cuisine
Blanching and Shocking Vegetables
Tasty Tomatoes
Asparagus Spears
Cucumbers
From Farm to Table: Farmers' Markets
Cooking with Canned Tomatoes
Asparagus Tips
Related Collections
Frozen Artichokes
Frozen Green Peas
Fresh Asparagus
Fresh Snow Peas
Frozen Beans and Peas

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Special Spring Vegetable Mix

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."

Rate/Review | Read Reviews (1)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 tablespoons butter
1 cup frozen pearl onions
3 cups fresh asparagus, cut into 1-inch pieces
1 cup fresh carrots, peeled and cut into 1/4-inch coins
1 cup fresh snow peas, stemmed
1 cup frozen artichokes
1/2 teaspoon salt
1 cup frozen green peas
1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
Black pepper, to taste

Directions

Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)
Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately.