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Spring vegetable platter
Savory recipes
Spring
30 minutes to 1 hour
Vegan
Easy
Casserole
Prep time
20 minutes
Cooking time
A few minutes per vegetable
Serves
6 people
Method
- Wash and cut each vegetable separately:
the snow peas, green beans, and asparagus in 3.5 cm (1.4 inch) diagonal strips and the radish leaves in 1 cm pieces - Cook each vegetable separately in salted boiling water (then immerse them in ice water to stop the cooking and keep the bright green color)
Cooking times:
- 2 minutes for the peas - 4 to 5 minutes for the snow peas - 7 to 10 minutes for the green beans - 5 to 8 minutes for the asparagus - 2 minutes for the radish leaves - Drain the vegetables after cooking
- Arrange the vegetables on a plate, decorate with edible flowers, and serve the vinaigrette in a small bowl on the side
Ingredients
- 200 g (7 oz) snow peas
- 200 g (7 oz) green beans
- 200 g (7 oz) asparagus
- 200 g (7 oz) peas
- 50 g (1.8 oz) radish leaves
- Edible flowers
- Lemon vinaigrette
Utensil
Saucepan
Why use a saucepan?
Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)
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