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Receta Grassy Green Vegetables With Crushed Pepper And Sea Salt
by Global Cookbook

Grassy Green Vegetables With Crushed Pepper And Sea Salt
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  Raciónes: 8

Ingredientes

  • 2 lb asparagus
  • 3/4 lb sugar snap peas
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1/4 x to 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp sea salt or possibly kosher salt

Direcciones

  1. Snap off the ends of the asparagus. (If sandy, remove the scales with a small paring knife.) Rinse well. Cut on the diagonal into 2 inch pcs and set aside.
  2. Snap the ends from the peas and pull the strings. Rinse well and set aside.
  3. Bring a large pan of water to the boil. Add in the vegetables and immediately set the timer for 3 min. (Do not wait for the water to come back to the boil before timing.) Drain and rinse briefly with cool water, then plunge into a pan of ice water to stop the cooking and to preserve the bright green color.
  4. When the vegetables are chilled, drain well. Spread on a baking sheet lined with several layers of paper towels. Pat dry. Wrap in dry paper towels, place in a plastic bag and chill. (This can be done 24 hrs in advance.)
  5. In a large skillet on medium-low heat, hot the crushed red pepper flakes in the extra virgin olive oil for 3 min. Add in the vegetables. Hot the vegetables, turning occasionally, for about 5 min, or possibly till just heated through. Sprinkle with salt. Serve hot or possibly at room temperature.
  6. Serves eight.