This is the first recipe that I’m posting that uses the basil butter described earlier. It comes from the excellent Cafe Flora cookbook. It’s a quick cooking time so the vegetables remain crisp and fresh. It’s a bright and colorful side dish.
Colorful Vegetable Saute
Cafe Flora Cookbook (modified slightly by Megabeth)
1 T olive oil
2 cps asparagus, cut at a shart angle in 1-inch pieces
1 yellow bell pepper, seeds removed and cut in 1-inch pieces
1 cup smallish cherry tomatoes, or 1 cup diced tomatoes
3 T white wine or vegetable stock
1 to 2 thick slices Basil Butter
Salt and freshly ground pepper
Other items to add if you have them on hand:
1 cup shelled fresh English (or shelling) peas
1 cup snow or sugar snap peas, cut at a sharp angle in 1/2 inch pieces
Thinly sliced carrots
Yellow summer squash
Red bell peppers
Saute the vegetables. In a skillet, heat the olive oil over high heat. Add the asparagus, bell pepper and snap peas (if using). Saute for two minutes.
Add the tomatoes, English peas (if using), and wine, and lower the heat. Cover the pan, and cook for 1 more minute.
Season the saute. Stir in the slices of basil butter, and add salt and pepper to taste. Remove the pan from the heat and serve.