Spring Vegetable Sauté

In the kitchen (and in life for that matter) the smallest details are often the ones that leave the largest impression. I remember a time that I was part of a group at a business dinner at an ultra-swank, hotspot restaurant where we were treated to a very impressive multi-course meal.  I don’t really remember much about the meal or the restaurant except for this detail.  There was an open kitchen with five or six chefs in their whites all looking very clean and busy.  As I passed by on my way to our table, I stopped to see what they were doing.  One of them was chopping asparagus into very small pieces and tossing them into a sauté pan, which already contained carrots, and mushrooms cut the same way.   The vegetables were bright and beautiful and the aroma they gave off as they sizzled in the butter was tantalizing.  I’ve often thought about that moment when I cook—and to this day I often prepare vegetables that way.

Here is a nice combination for springtime that looks clean and green and smells wonderful while it cooks, and tastes great with a simply prepared piece of fish or chicken.

Spring Vegetable Sauté

2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
½ pound fresh shiitake mushrooms, wiped and coarsely chopped into ½ inch pieces
1 large garlic clove, minced
½ pound frozen artichoke hearts, thawed
1 cup fresh young peas, or frozen petite peas
1 pound thin, fresh asparagus cut into ½ inch pieces
2 bunches green onion (white and light green parts) trimmed and cut into ½ inch pieces
2 tablespoons fresh mint or basil, chopped
Kosher salt and freshly ground black pepper to taste

In a large skillet, heat 2 tablespoons of olive oil over medium heat.  Add the artichoke hearts and cook stirring only occasionally until they are lightly browned on all sides.  Remove the artichoke hearts to a bowl and set aside.  Add 1 tablespoon of the butter to the remaining oil in the skillet; add the mushroom pieces and sauté until lightly browned. Add the mushrooms to the bowl with the artichokes.

Add the remaining tablespoon of butter to the pan, add the garlic, then the asparagus and green onions and sauté for about 3 minutes or until the vegetables are crisp tender.  Add the peas and the reserved artichoke hearts and mushrooms and sauté until all of the vegetables are warm and well combined.  Stir in the mint and season with salt and pepper to taste.  Serve immediately.