prep 0:05 total 0:25
Trim end of asparagus spears and cut into 1/2 inch pieces. Place in a heatproof bowl and cover with boiling water. Let sit for 1 minute, drain and cool. Next melt butter in a large pan. Add onion, carrot and zucchini and cook over moderate heat until soft, about 7 minutes.
I didn't have zucchini on hand so I used snap peas instead.
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