Nov 26, 2012
A festive vegetable side fit for any special occasion!
3 large carrots, peeled
1 large bunch asparagus, trimmed
12 small cipollini onions
2 tbsp. butter
2 tbsp. olive oil
Salt and freshly ground pepper, to taste
1 tbsp. grainy mustard
2 tbsp. maple syrup
3 tbsp. chicken stock
2 tbsp. chopped fresh herbs such as basil, chives and parsley
Cut carrots into batons (about 1/4-inch x 1/4-inch x 2 1/2–inches). Set aside.
Cut asparagus into thirds. Set aside.
Add cipollini onions to boiling, salted water and cook for 2 to 3 minutes. (This will make it easier to peel them.) Drain and transfer to ice water. Trim and peel cipollini. Pat dry.
Add carrots to boiling, salted water. Blanch until crisp, about 3 to 4 minutes. Add asparagus and cook for 1 to 2 minutes more. Drain and transfer to ice water. Drain and pat dry.
Add butter and olive oil to large fry pan or skillet over medium heat. Add cipollini onions and season with salt and pepper. Sauté until golden and tender, about 10 minutes. Add mustard, maple syrup and stock. Toss to combine. Add carrots and asparagus. Toss to combine. Cook until vegetables are heated through and tender, about 5 minutes. Finish with fresh chopped herbs.
Yield: 8 servings.