- 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.)
- 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.
- Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Per Serving: 85 calories; 3.2 11.7 3.5 8 217 Full nutrition
ReviewsRead all reviews 4
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 ...
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 bi...
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 i...