Dinner from our farm- Glazed spring veggies with mint dressing
Glazed spring veggies with mint dressing
- 4 tbsp olive oil
- several scallions, sliced
- bunch radishes, washed and halved
- bunch carrots, washed and halved
- 1/2 lb asparagus
- 1 tsp honey
- 2 tbsp white wine vinegar
- 3 tbsp finely chopped fresh mint leaves
Place 1 tbsp olive oil in frying pan over medium heat. Add scallions, and stir for a few minutes.
Add radishes and carrots, and 1/4 cup water. Bring to a boil, then simmer for 5 minutes.
Add the asparagus, and simmer for another 4-5 minutes. All the water should be absorbed by now. Remove from heat.
Put 3 tbsp olive oil, white wine vinegar, mint, and honey in a bowl. Stir to mix. Add veggies and toss to coat.
Serve on a plate, garnish with fresh mint leaves.