Yields:
10 serving(s)
Active Time:
20 mins
Cook Time:
20 mins
Total Time:
40 mins
Don't skip the sesame seeds in this green beans, asparagus and peas medley — they really make it.
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Ingredients
- 1 1/2 lb. thin asparagus, cut into thirds at an angle
- 12 oz. haricots verts or green beans, trimmed
- 8 oz. fresh or frozen (thawed) peas
- 4 Tbsp. olive oil, divided
- 1 large onion, very thinly sliced
- 1/4 cup lemon juice
- 1 Tbsp. snipped fresh chives
- 1 Tbsp. sesame seeds
- 2 tsp. honey
- 1 clove garlic, crushed with press
Directions
- Step 1Heat covered 7- to 8-quart saucepot salted water to boiling on high. To large bowl, add about 6 cups ice; fill with cold water. Add asparagus, haricots verts and peas to boiling water. Boil 5 to 7 minutes or until asparagus and haricots verts are tender. Drain well, then immediately add to ice water. Let stand until vegetables are cold, then drain well.
- Step 2In 10-inch skillet, heat 1 tablespoon oil on medium. Add onion and pinch salt. Cook 12 to 15 minutes or until tender and deep golden brown, stirring frequently.
- Step 3In small bowl, whisk together lemon juice, chives, sesame seeds, honey, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and remaining 3 tablespoons olive oil. To serve, toss vegetables with onions and vinaigrette.
Nutritional information (per serving): About 105 cals, 4 g protein, 11 g carbs, 6 g fat (1 g sat), 4 g fiber, 210 mg sodium.
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