Can you will the spring season to begin? I make believe I can by sautéing a series of green hued vegetables. The panoply of chartreuse, emerald, shamrock, sage and forest greens brings the notion of spring to life. The grassy flavors are harbingers of that season. This bowl of verdant green is just that.
SPRING VEGETABLE MELANGE
Serves 4
1 large Leek
1 lb Asparagus
1 lb Fava Beans, fresh or frozen(I used frozen ones)
1 cup Peas, fresh or frozen(I used frozen ones)
10 Mint Leaves
10 Basil Leaves
2 tablespoons Olive Oil
3 Garlic clove
1/2 cup Chicken Broth
1/2 Kosher Salt
Ground Black Pepper
Cut the green part off the leek. Trim root end and slice the leek in half lengthwise. Wash the leek well to remove all sandy grit.
Slice the leek into thin half moons.
Heat a saucepan of water. Drop the favas into water and cook for 2-3 minutes. Drain favas and soak in cold water for 15 minutes. peel off the tough outer skin and keep the soft beans in a bowl.
Trim tough ends of asparagus. Cut them on a bias into 2" pieces.
Peel and chop garlic finely.
Heat olive oil in a wide saucepan.
Drop garlic into oil and allow the garlic to bloom for 30 seconds.
Add sliced leeks to oil and saute till translucent.
Tip asparagus into the pan and saute for a minutes.
Add chicken stock to pan and simmer till asparagus is cooked. It should be a few minutes.
Add fava beans and peas to the pan.
Season with salt and pepper.
Simmer till peas are cooked.
Chop mint and basil. Add to the vegetables.
Toss well and serve hot.
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