Ginger Orange Spring Vegetables
Fresh asparagus, broccolini and sugar snap peas bring the flavors of spring to this easy side dish.
Ingredients
Instructions
- In a large pot, boil 5 quarts of water. While it boils, place ice water in large bowl or container.
- Trim asparagus and sugar snap peas. Trim ½-inch off of broccolini stems. Cut asparagus and broccolini into roughly 2-inch pieces.
- Once water boils, add all three vegetables and cook for about 2 to 2 ½ minutes or until al dente. Remove immediately with slotted spoon and place in bowl of ice water.
- Heat olive oil in large 12-inch skillet over medium heat. Add minced garlic, ginger and orange zest. Saute for 2 minutes, stirring constantly. Add orange juice, heating and stirring for 1 minute longer.
- Drain vegetables and add to skillet, tossing lightly and cooking only until the vegetables are hot, but still bright green, about 2-3 minutes. Serve immediately.
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