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Spring Vegetable Stir-Fry – Menu #1

Spring Vegetable Stir-Fry - Menu #1 recipe image
This Spring Vegetable Stir-Fry is the perfect accompaniment to any light meal during the warmer months. It highlights the natural sweetness of baby carrots and sugar snap peas, balanced by the earthy crunch of fresh asparagus. The vegetables are quickly saut&# 195;©ed in butter and finished with a splash of white wine and fresh tarragon, creating a fragrant, glossy sauce that coats every bite. ItâÂÂs a healthy, vegetarian-friendly option that comes together in under 20 minutes, making it ideal for weeknight dinners or as a fresh side for brunch. The key is to keep the cooking time short to preserve the bright colors and crisp-tender texture of the spring produce.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 92.5
Dietary: Gluten-free, Vegetarian
Description
This Spring Vegetable Stir-Fry is the perfect accompaniment to any light meal during the warmer months. It highlights the natural sweetness of baby carrots and sugar snap peas, balanced by the earthy crunch of fresh asparagus. The vegetables are quickly saut&# 195;©ed in butter and finished with a splash of white wine and fresh tarragon, creating a fragrant, glossy sauce that coats every bite. ItâÂÂs a healthy, vegetarian-friendly option that comes together in under 20 minutes, making it ideal for weeknight dinners or as a fresh side for brunch. The key is to keep the cooking time short to preserve the bright colors and crisp-tender texture of the spring produce.
Ingredients
  • 2 tablespoon Butter or margarine
  • 1/2 pound Baby carrots
  • 1 pound Asparagus; cut diagonally into 2-inch pieces
  • 1/2 pound Sugar snap peas
  • 1/4 cup White wine
  • 1 tablespoon Fresh tarragon; minced
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
Directions
  1. 1
    In a large skillet, melt butter over medium-high heat.
  2. 2
    Add baby carrots and cook, stirring frequently, until they just start to soften, about 8 to 10 minutes.
  3. 3
    Add asparagus and sugar snap peas to the skillet and cook for 2 minutes.
  4. 4
    Pour in white wine and add minced tarragon, salt, and pepper.
  5. 5
    Cover the skillet and reduce heat to low.
  6. 6
    Simmer until all vegetables are just tender, about 2 minutes.
  7. 7
    Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 92.5kcal
% Daily Value *
Total Fat 5.5g9%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 118.3mg5%
Total Carbohydrate 10.2g4%
Dietary Fiber 4.0g16%
Sugars 4.8g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If fresh tarragon is unavailable, you can substitute with 1 teaspoon of dried tarragon, added at the beginning of cooking to allow the flavors to release.

For a dairy-free version, use olive oil or a plant-based butter substitute.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Ensure your asparagus stalks are trimmed of any woody ends before cutting.

Keywords: spring, vegetables, stir-fry, asparagus, carrots, sugar snap peas, tarragon, white wine, butter, side dish, healthy, vegetarian, quick, easy, fresh, light, gluten-free, weeknight dinner, brunch, sauté
Read it online: https://www.chefs-mate.com/recipe/spring-vegetable-stir-fry-menu-1/