Ingredients:
- 2 tablespoons Basil Agrumato Olive Oil
- 4-5 tri-colored carrots, peeled, trimmed, and halved
- 1 bunch asparagus, trimmed
- 1 bunch spring onions, trimmed and halved
- 2 cups snap peas
- 1 cup fresh spring peas
- 3 garlic cloves, peeled and minced
- 1/4 cup Chianti Wine Vinegar
- salt and pepper to taste
Spring Herb Salsa Verde:
- 1 cup spring onions or scallions, trimmed and chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup Basil Agrumato Olive Oil
- 2 tablespoons Chianti Wine Vinegar
- pinch of salt and pepper
Preparation:
- Combine the salsa verde ingredients (onions, mint, basil, olive oil, vinegar, salt, and pepper) together in the bowl of a food processor, blend until smooth.
- Set aside or keep refrigerated until ready to serve.
- Heat oil in an extra large skillet over medium-high heat. Once the oil is hot, add carrots and sauté until tender-crisp, about 3 minutes.
- Add asparagus, onions, snap peas, spring peas, and garlic.
- Continue to sauté until all the vegetables are tender, about 3 minutes more.
- Deglaze the pan with vinegar and season to taste with salt and pepper.
- Place veggies on a large platter or divide between plates.
- Drizzle with salsa verde before serving.
serves 4-6
*An original Carter & Cavero recipe adaptation from MillPress*
