This is a seasonal recipe I anticipate all year, and prepare only when the first of the local spring asparagus appears in our markets – in early to late March. Fresh fava beans, sugar snap and English peas – also only available for a brief period – are a great complement to this colorful side dish. The optional sauce is a gentle way to add flavor and a slight creaminess to the overall dish.
Spring Vegetable Sauté with Velouté Glaze
1 small yellow onion, thinly sliced
1 small green zucchini, cut in half moons
1 cup sugar snap peas, trimmed and cut diagonally into 1/4-inch pieces
1/2 pound asparagus spears, trimmed and cut diagonally into 1/4-inch pieces
1 cup shelled English peas
2 cloves garlic, finely minced
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 1/2 cups baby arugula
Kosher salt and freshly ground black pepper
For the Velouté Glaze:
2 tablespoons butter
2 tablespoons flour
1 cup chicken or vegetable stock
• In a medium sauté pan, heat olive oil over medium-high heat. Add the onions, zucchini, snap peas, and asparagus; sauté stirring frequently for 2 – 3 minutes. Add the steamed broccoli, garlic, and thyme and toss to combine. Sauté for another 2 minutes until all the vegetables are heated through.
• Meanwhile, for the Velouté Glaze: In a small saucepan, over low-heat, melt the butter until frothy. Add the flour and combine, cooking for 30 seconds to remove the raw flour flavor. Add the chicken or vegetable stock and stir until the mixture is thick and glossy.
• Add the velouté to the vegetables and then gently fold in the fresh arugula. Season with kosher salt and freshly ground black pepper.
• Remove to a serving platter and serve immediately.
Serves 4 – 6
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