Late Spring Veggie Delight

A photo of a plate of cooked vegetables including, orange grape tomatoes, mushrooms, asparagus, and broccoli with garlic and basil

INGREDIENTS

1/2 cup white wine
2 large garlic cloves
1 1/2 cups chopped asparagus
6 bella mushrooms
1/2 cup grape tomatoes
1 cup chopped broccoli (heads and stems)
fresh basil

DIRECTIONS

You’ll need a large frying pan with a lid (glass lid works best so you can see what’s going on). Chop the asparagus into 1″ pieces. Chop the broccoli into small bits (including the stems). Set the frying pan on medium heat. Add the 1/2 cup of white wine, the asparagus and the broccoli and put the lid on. You’ll be essentially steaming this in the white wine (which infuses the flavor of the wine into the veggies). Keep an eye on this as you don’t want the wine to reach a boil and you don’t want it to completely cook away either (if you see either happening, turn the heat down). Let it cook for about 10 minutes. During that time, run the garlic cloves through a garlic press. Add the pressed garlic bits to the frying pan. Then, slice the mushrooms and cut the grape tomatoes in half. At the 10 minute mark, toss in the mushrooms. Take the lid off and stir everything while it cooks another 5 minutes or so. Test a piece of broccoli stem for doneness. You want a fork to go in easy, but to keep a little bit of crispness on the veggies. Add in the grape tomatoes. Stir some more and cook another 3 minutes or so. The goal isn’t so much to really cook those tomatoes, but to just heat them up and infuse them a little bit with the wine and garlic flavor.

Remove from heat and serve with some fresh basil (I like to just cut the basil leaves with kitchen scissors over the plates).

Makes 2 servings.