Butter Poached Vegetables
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 135
- Total Fat
- 9
- Saturated Fat
- 6
- Carbohydrates
- 13
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 385
- Total: 25 min
- Active: 25 min
Ingredients
3 tablespoons unsalted butter
3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried
1 bunch radishes, halved or quartered if large, radish tops chopped if available
1 bunch asparagus, trimmed and cut into 1-inch segments
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice
Directions
- Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.