Fresh asparagus, tiny pearl onions, carrots, and snow peas, are the basis for this yummy Spring-inspired vegetable dish.

Servings:
8
Max Servings:
8
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Ingredients

Directions

  • Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)

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  • Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately.

Tips

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

84.66 calories; 3.48 g protein; 11.7 g carbohydrates; 4.21 g dietary-fiber; 3.34 g sugars; 3.21 g fat; 1.9 g saturated-fat; 7.63 mg cholesterol; 3772.16 IU vitamin-a-iu; 1.76 mg niacin-equivalents; 0.14 mg vitamin-b6; 17.25 mg vitamin-c; 83.91 mcg folate; 38.27 mg calcium; 1.94 mg iron; 25.8 mg magnesium; 295.28 mg potassium; 217.03 mg sodium; 0.17 mg thiamin; 28.88 calories-from-fat; 52 percent-of-calories-from-carbs; 32 percent-of-calories-from-fat; 15 percent-of-calories-from-protein; 19 percent-of-calories-from-sat-fat


Reviews (4)

Read All Reviews

Most helpful positive review

HAPPYTOCOOK
03/27/2008
This was delicious and so colorful. I omitted the atichokes and snow peas and added some frozen corn. It makes a lovely presentation...so colorful. I made it to take to my mother-in-laws for Easter. Too bad we left it at home sitting on the counter top! It would have been a nice addition to the meal!:)
(20)

Most helpful critical review

Bibi
01/27/2015
This is a pretty side dish of veggies that would grace your table any time of year. My only sub was to use chives instead of green onions. If I do this again I will cut the steaming time a bit. For our tastes the crunchier the better so I would like to try this adding all the veggies to the skillet without the water and saute until heated through. I do like the combination.
(2)
6 Ratings
  • 5 Rating Star 4
  • 4 Rating Star 2
HAPPYTOCOOK
03/27/2008
This was delicious and so colorful. I omitted the atichokes and snow peas and added some frozen corn. It makes a lovely presentation...so colorful. I made it to take to my mother-in-laws for Easter. Too bad we left it at home sitting on the counter top! It would have been a nice addition to the meal!:)
(20)
Bibi
01/27/2015
This is a pretty side dish of veggies that would grace your table any time of year. My only sub was to use chives instead of green onions. If I do this again I will cut the steaming time a bit. For our tastes the crunchier the better so I would like to try this adding all the veggies to the skillet without the water and saute until heated through. I do like the combination.
(2)
Sara Roach
04/18/2015
This was very yummy! Took it to a carry-in and had no leftovers. Because I had to prepare it and then carry it and it sat until we ate the vegetables got mushy. Still very tasty but I'm sure it would be better fresh.
(1)
Rico
10/07/2018
I will make this again it tasted so fresh! I increased snow peas to 2 cups and decreased the peas to 1/2 cup. Added chopped garlic last 2 minutes when cooking onion and added a few shakes of crushed red pepper flakes with the green onion tops. Added asparagus and snow peas after cooking carrots two minutes so they would be crisp. Can't wait to make it again!