Lightly sautéed in butter and kissed with lemon juice, these crisp spring vegetables are wonderful served atop this week’s risotto.
1 pound asparagus stalks, cut into 2-inch pieces
½ bunch rainbow baby carrots, trimmed of greens, then peeled and trimmed into 2-inch matchsticks
4 baby leeks, trimmed of root and tough green ends and thinly sliced
3 shallots, trimmed of root ends and thinly sliced
1 cup pea vines, sliced into 1-inch pieces
2-3 tablespoons unsalted butter
1 tablespoon lemon juice Sea salt and fresh ground pepper
1. In a large sauté pan over medium-high heat, melt the butter and then add the asparagus and carrot pieces, tossing to coat. Continue to sauté for 6-8 minutes until veggies are just slightly softened.
2. Add in the minced leeks and shallots and continue to cook an additional 3-4 minutes until leeks and shallots are translucent. Add in pea vines and stir until vines just start to wilt. Season the entire dish with salt and pepper and squeeze lemon juice over top. Remove from heat and serve atop this week’s risotto.