Braise/sauté of asparagus, sugar snap peas, and green soybeans from The Improvisational Cook by Sally Schneider

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Notes about this recipe

  • eliza on April 11, 2025

    Based on the recommendations of Jane and lorloff, I wanted to try this. I didn’t have all the ingredients so I made a variation using what I had. I sautéed leeks (used dark green parts too) in oil and bacon fat, added mushrooms and then kale from the garden. I didn’t add the full amount of water since the mushrooms give off so much. My herbs were salted herbs preserved last fall (rosemary and dill, salt rinsed off). This was so easy and really delicious. We had the sauté with some local squash ravioli and some sharp cheese grated on top.

  • lorloff on April 11, 2020

    Thanks Jane your recommendations are always the best. This was wonderful spring side dish for dinner. I added a bit of garlic with the leeks and added a little good organic soy sauce. Added the fresh herbs from the garden. Perfect.

  • Jane on August 07, 2011

    This is one of my favorite vegetable dishes of all time. I vary it according to what green vegetables I have on hand - green beans, snow peas - but always with edamame which I keep in the freezer. It is quick to make but so much more interesting than plain steamed vegetables.

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