Sautéed Summer Vegetables
Yield: 6 People
Work: 1 Hour
Total: 1 Hour
Gather Ingredients and Tools and prep Ingredients as indicated.
Salt a Pot of water and bring to a boil. Fill a Bowl with Ice and Water (Ice Bath) for quickly cooling veg.
Cook Fava Beans in boiling water for 1 min, remove with Slotted Spoon and cool in Ice Bath, then repeat with Asparagus. Set aside.
Heat 1 Tbsp Butter and cook Onion until translucent, then place in empty Bowl.
Heat 1 Tbsp Butter and sauté Arugula until soft, add to bowl with Onion.
Heat 1 Tbsp butter and heat Fava Beans and Asparagus until warm, then add to the Bowl of Onion and Arugula.
Add Mint and Cheese to the Bowl and mix everything. Check seasoning and add salt if desired.
Try different Herbs or Cheeses.
Try adding Fermented Garlic.
Add some toasted Hazelnuts for texture and nuttiness.
Add Fresh Peas to for some sweetness and texture.
Try not cooking the Arugula and make a Salad.
When eating leftovers, warm the mixture to the same temperature when it was consumed fresh.
1 Cup Fava Beans, shelled
1 Large Bunch Asparagus, pencil cut into 2 inch pieces
3 Cup Arugula, rough chop/torn
1 Medium Red Onion, chopped
4 Tbsp Hard Cheese, shaved
5 Sprigs Mint, rough chopped
3 Tbsp Butter
Salt to taste
Bowl x 2
Airtight Container in the Fridge for 2 days.
Questions about this recipe? Ask Chef Pierson!