Spring Vegetables with Warm Vinaigrette
Welcome Spring with these delicious vegetables.
Ingredients
3 bunches baby carrots (about 24)
3 bunches spring onions (about 15)
3 bunches asparagus (about 3 pounds)
5 Tbsp. extra-virgin olive oil
2 Tbsp. white wine vinegar or Coconut Secret coconut vinegar
1 Tbsp. Dijon mustard
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped fresh dill
Fresh ground pepper
Bring a wide pot of salted water to a boil. Trim the baby carrots, leaving just 1/2” of the green tops, then peel and halve lengthwise. Trim the spring onions, removing the root and all but 2” of the tops, and halve lengthwise. Snap or cut off the tough ends of the asparagus and peel the bottom half of each. Cut each spear in half crosswise.
Fill a large bowl with ice water. Add the carrots to the boiling water and cook until crisp and tender, about 6 minutes. Transfer with a slotted spoon to the ice bath to cool, then remove to a colander to drain. Add the spring onions to the boiling water, cook until crisp and tender, about 3 minutes, then cool in the ice water and remove to the colander. Repeat with the asparagus, cooking about 3 minutes. Pat the vegetable dry with a clean towel.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the spring onions, sprinkle with 1/2 tsp. salt and ground pepper. Cook, stirring once or twice, until golden brown, about 3 minutes. Reduce the heat to medium, push the onion to one side of the skillet. Add the vinegar, mustard and 1/4 cup water to the other side of the skillet, whisking to combine, bring to a simmer and cook until thickened, about 2 minutes. Toss with the onions. Remove from the heat and let cool slightly.
Add the carrots, asparagus, parsley and dill to the skillet, toss to combine.
Serves 8