Friday, May 8, 2015

Marinated Spring Vegetables

I picked up some beautiful asparagus the other day, for a really reasonable price. The stalks were all thin, not the usual thick. I couldn't wait to use them.

Marinated Spring Vegetables

1# thin asparagus, tough bottoms removed and tender parts cut into 2 inch pieces

2 c. vegetable broth
1/4 c. lemon juice
1/4 c. olive oil
2 cloves garlic, peeled and halved
2 bay leaves
3/4 t. thyme

8 carrots, cut into 2 inch pieces
1 bulb fennel, stalks removed and bulb sliced
Feathery fennel fronds

Boil 2 c. of water and add the asparagus. Reduce heat, cover and simmer for 5 minutes. Drain, and immediately rinse under cold water. Drain again. Refrigerate.

In another pot, bring the marinade ingredients to a boil. Add the carrots and cook about 5 minutes.

Pour marinade and carrots into a ziploc baggie and refrigerate.

About an hour before serving, add the asparagus and fennel to the marinade. Chop a few of the feathery fennel fronds and also add to the marinade. Leave at room temperature.

To serve, drain the marinade and place vegetables in a bowl.


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