Mediterranean Spring Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g broccoli
- 2 stalks celery
- 300 g asparaus, reen
- 250 g suar snap peas
- 500 g cherry tomato (s), quartered
- 5 tablespoon parmesan, freshly grated
- 3 tablespoon balsamic vinegar
- 3 tablespoon butter
- some salt and pepper from the mill
- 1 bunch spring onion (s)
Print Recipe
Pin Recipe Instructions
- Clean the vegetables, peel them if necessary and cut them into bite-sized pieces. Cook the asparagus, broccoli, celery and sugar snap peas in salted water until al dente (asparagus takes the longest at 5-8 minutes, the sugar snap peas are ready in 1-2 minutes), drain and rinse with ice water.
- Now heat the butter in a pan, add the spring onions and tomatoes and sauté briefly. Add the balsamic vinegar and the remaining vegetables, toss briefly and season with salt and pepper.
- Arrange on a platter and sprinkle with parmesan.
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