Recipes

/

Home & Leisure

One for the Table: Fresh spring veggies come together in simple saute

By Evan Kleiman on

Oneforthetable.com

This is what spring looks like. The subtle beauty of all these green shades tangled together helps us understand the idea of renewal reflected in the season's bloom. In Italy it's called cianfotta, the all-purpose dish that changes with the seasons as new vegetables appear and leave the markets. This saute is one of my master recipes.

Serve this saute as a side dish, or make it a one course dinner by adding nuts and a bit of soft or aged goat cheese. You can make the meal a bit more substantial by adding a handful of toasted pine nuts or almonds.

Remember, the recipe is a template. You can add sliced and trimmed baby artichokes or fava beans. You may omit the mint, or use onions instead of leeks. It's up to you!

Spring Vegetable Saute

Serves 2 to 3

 

1 large leek, or 2 to 3 small leeks

2 stalks green garlic, sliced, or 2 to 4 peeled garlic cloves, sliced

1/2 pound sugar snap peas

1 bunch thin asparagus

...continued

swipe to next page

 

 

Comics

Shoe For Heaven's Sake David Horsey Ed Wexler Diamond Lil Gary Varvel