New This Month

Green Vegetable Medley

Add any spring vegetables to this dish, but make sure to choose fresh and tender ones that will cook in a flash.

  • Servings: 4

Source: Martha Stewart Living, May 1997


  • 1 teaspoon salt
  • 1 bunch thin asparagus, ends trimmed if tough
  • 1 tablespoon unsalted butter
  • 1 small leek, dark-green leaves trimmed, sliced into 1/4-inch-thick rounds (about 1 cup)
  • 1 bunch spinach, stems trimmed
  • 4 ounces sweet baby peas
  • Pinch freshly ground pepper


  1. Fill a 12-inch skillet with about 1 inch of cold water. Place over high heat; bring to a boil. Add 1/2 teaspoon salt. Add asparagus; cover, and simmer until tender, 3 to 4 minutes. Remove asparagus from skillet, and transfer to serving plate. Pour off water from skillet.

  2. Return skillet to heat, and melt butter. Add leek, and cook until just tender, about 2 minutes. Add spinach and peas, season with remaining 1/2 teaspoon salt and the pepper; cover, and cook until spinach is wilted and peas are tender, about 3 minutes. Turn the vegetables out of the skillet over asparagus, and serve immediately.


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