Yield: 4 servings
|½ pounds||Thin asparagus (if thick,|
|. halve lengthwise)|
|2 mediums||Carrots, peeled, cut into|
|. 2- x 1/4-inch matchsticks*|
|2 cups||Broccoli florets|
|1 medium||Yellow squash or zucchini,|
|. cut into 2- x 2.5-inch|
|**||Asparagus spears have a natural "breaking" point. Hold each|
|2 tablespoons||(to 3 T) Chopped fresh|
|. basil, dill, or parsley|
|2 tablespoons||(to 3 T) Chopped scallions|
|x||Salt and Freshly ground|
|. black pepper|
1. Trim and discard the woody ends from the asparagus.** Cut into 2-inch lengths.
2. In a deep covered skillet, heat 1 inch of lightly salted water to a boil. Add all the vegetables except the squash. Return to a boil.
Cover and steam 1 minute; add the squash. Steam 3 minutes longer, until vegetables are crisp-tender. Drain.
3. Melt the butter in the same skillet. Return the vegetables and toss with the basil, dill, or parsley; the scallions; salt; and freshly ground black pepper to taste. Serve immediately.
TIPS: * To cut matchstick pieces of carrot or other vegetables, peel carrot. Cut into 2-inch lengths. Put each piece on end. Carefully slice down, with a chef's knife, into ¼-inch strips. Stack a few strips and cut lengthwise into sticks.
uncooked spear with one hand in the middle and the other at the stem end. Snap the spear. It will break at the right point. Discard the woody end.
From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.
keyed by iris grayson
Submitted By IRIS GRAYSON On 05-08-95