Foil-Steamed Spring Veggies

Total Time
44mins
Prep 10 mins
Cook 34 mins

These are magnificient in spring!! but why wait for spring, I do these all year round, in winter I use shallots and small peeled packaged fresh carrots and imported asparagus, especially when we're looking for that "spring feeling",sometimes longed for in the middle of a cold spell. It's worth the little extra cost! Originally from Smart Cooking by Anne Lindsay.

Ingredients Nutrition

Directions

  1. In a large pot of boiling water, blanch pearl onions for 2 minutes, drain.
  2. Cut off root end and gently squeeze to remove skin.
  3. In another large pot of boiling water, blanch carrots for 2 minutes, drain and rinse under cold running water, drain again.
  4. Snap tough ends from asparagus.
  5. On large piece of heavy duty foil, arrange veggies in a single layer.
  6. Sprinkle with water, dot with butter and add bay leaf, salt and pepper.
  7. Fold foil over veggies and seal.
  8. Bake in 375 oven for 20 to 30 minutes or until veggies are tender.
Most Helpful

5 5

Can't believe I haven't tried this. The technique is very adaptable and this particular combination of veggies and seasonings was great. I'm going to use this often; very quick to do and can't beat the cleanup.

5 5

This was great. I used red pearl onions and added cremimi mushrooms then cooked it on the bbq. I'll be using this technique more frequently.