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Le Cordon Bleu Fresh Vegetables

Serves 4

bunch asparagus, peeled, trimmed and tied with a kitchen twine
baby carrots, peeled
snow peas
tablespoons extra virgin olive oil
10 to 12
ripe cherry tomatoes
red radish
Salt to taste
Juice of 1 lemon
teaspoon cayenne pepper
Sprigs of dill


Fill a large pot with 4-inch high with salted water. Place asparagus and carrots and bring to a boil over medium-high heat. Cook until asparagus are crisp-tender, about 6 minutes. Remove with a slotted spoon and reserve.

To the same water add snow peas and cook for 2 minutes. Remove and reserve.

In a medium pan heat the oil and add all the vegetables and stir fry for 2 minutes.

Add the salt, lemon juice, cayenne pepper and dill and mix well.



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