FOR YOUR TABLE
Asparagus, Brussels Sprouts and French Green Beans with Citrus Butter Sauce
TOM CLEMENTS PHOTOGRAPHY
- 30 mL (2 Tbsp) olive oil
- 750 mL (3 cups) asparagus, ends trimmed and stalks cut into 5-cm (2-inch) pieces
- 750 mL (3 cups) Brussels sprouts, bottoms trimmed and quartered
- 750 mL (3 cups) French green beans
- 2 garlic cloves, minced
- 125 mL (½ cup) chicken stock
- 60 mL (¼ cup) salted butter
- Juice and zest of 1 lemon
- 2 mL (½ tsp) sea salt
- 1 mL (¼ tsp) fresh ground black pepper
- 125 mL (½ cup) Italian parsley, chopped
Heat olive oil in a large frying pan over medium-high heat. Add asparagus, Brussels sprouts and French green beans. Sauté vegetables for 3 to 5 minutes, tossing frequently.
Add garlic; continue to toss vegetables while still crisp, about 2 minutes. Add chicken stock, butter and lemon juice, and sauté for 2 to 3 minutes, until vegetables are just tender.
Remove pan from heat. Fold in lemon zest, salt, pepper and parsley. Serve hot. Makes 6 servings.
Recipe courtesy of Elaine Goldstein
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