Asparagus with Spring Veggie Saute
Asparagus with Spring Veggie Saute By Beth Dooley Ingredients - 2 Tablespoons olive or hazelnut oil - 2 parsnips, cleaned and cut into 1-inch pieces - 1 bundle
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Cooking tools:
- Microplane
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Stove
- Pot
- Colander
- Toaster
- Plate
Ingredients
- 2 Tablespoons olive or hazelnut oil
- 2 parsnips, cleaned and cut into 1-inch pieces
- 1 bundle ramps
- ½ pound fiddlehead ferns
- 1 to 1 1/2 pounds asparagus, trimmed and cut into 2-inch pieces
- ½ chop chopped red radish
- 1 to 2 Tablespoons fresh lemon juice, to taste
- 1 Tablespoon grated lemon zest
- 4 ounces Red Table Meat Co. salami, casing removed and roughly chopped
- 1-2 packages of Dumpling & Strand pasta, rice or fresh bread for serving
- Salt
- freshly ground black pepper
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