Sautéed Spring Vegetables
Sautéed Spring Vegetables
Ingredients
Directions
In a large pan over medium heat, add the oil and shallots, cooking about 2 minutes, until lightly browned. Add the zucchini, squash, asparagus, mushrooms, butter, salt, pepper, celery seed, and marjoram; continue cooking for about 15 minutes or until cooked through and desired texture is reached, stirring occasionally. Add additional butter if necessary to prevent sticking.
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Ingredients
Directions
In a large pan over medium heat, add the oil and shallots, cooking about 2 minutes, until lightly browned. Add the zucchini, squash, asparagus, mushrooms, butter, salt, pepper, celery seed, and marjoram; continue cooking for about 15 minutes or until cooked through and desired texture is reached, stirring occasionally. Add additional butter if necessary to prevent sticking.