What’s great about the growing season kicking into gear is that you get to just open up your fridge and pick from a great green bounty, chop stuff up, and saute it in a pan with a bit of fat, a bit of acid, and a bit of seasoning, and you’ve got a fabulous dish. If you want to make it a meal, just add a bit of protein into the mix. The following is one such dish I whipped up this week from goodies in my local box, and you could easily make this a one-pot meal by adding cooked chicken or cannalleni beans.
Early Summer Saute
serves two as a side dish
1 tblspn butter or olive oil
1 tsp diced garlic
3 green onions
4 asparagus spears
1 tsp dried basil (or fresh basil would be even better!)
juice of ¼ of a lemon
salt and pepper to taste
parmesan cheese (optional)
1. Dice your green onion, white and green parts included. In a large saucepan, saute your garlic and green onion your butter on medium low heat until the white part of the onion starts to get a little glassy.
2. While your onions are sauteing, slice your other veggies into nice bite-size pieces (see above photo).
3. Add your the asparagus, mushrooms, and zucchini to the pan. Sprinkle your basil evenly over your veggies and stir. Saute on medium heat for five minutes.
4. Add lemon juice and continue cooking until the veggies are tender-crisp, no more than 10 minutes all together.
Salt and pepper to taste to finish this easy early summer side dish, and if you have some real Parmesan cheese to shave on top, even better! Bon Appetit!
-Nicole Marsh-Mueller loves to cook locally and organically for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller