The Garden's Bounty: A French Laundry-Inspired Vegetable Medley

Name: The Garden's Bounty: A French Laundry-Inspired Vegetable Medley
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 bunch slender asparagus, woody ends trimmed; 1 cup sugar snap peas, trimmed; 6-8 baby carrots (or 2 medium carrots, peeled and cut into 1/2-inch discs or elegant shapes); 6-8 small radishes, trimmed and halved or quartered; 1 small zucchini, cut into 1/2-inch cubes or thin rounds; 1/2 cup cherry or grape tomatoes, halved; 2 tbsp good quality olive oil (for cooking); 1 tbsp unsalted butter; 1 clove garlic, minced (optional); 2 tbsp mixed fresh herbs (such as chives, tarragon, parsley, dill), finely chopped, plus extra for garnish; Zest of 1/2 lemon; Flaky sea salt, to taste; Freshly ground black pepper, to taste; For the Lemon-Herb Vinaigrette:; 3 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp white wine vinegar or champagne vinegar; 1/2 tsp Dijon mustard; 1 tsp finely chopped fresh herbs (from above selection); Pinch of sugar or honey (optional); Salt and freshly ground black pepper, to taste

This vibrant recipe, inspired by The French Laundry's iconic 'Garden Vegetables' dish, brings a sophisticated yet approachable celebration of seasonal produce to your home kitchen. It focuses on meticulous preparation and a harmonious blend of textures and flavors.

Prep: 25 min

Cook: 20 min

Total: 45 min

4 servings

Ingredients

1 bunch slender asparagus, woody ends trimmed
1 cup sugar snap peas, trimmed
6-8 baby carrots (or 2 medium carrots, peeled and cut into 1/2-inch discs or elegant shapes)
6-8 small radishes, trimmed and halved or quartered
1 small zucchini, cut into 1/2-inch cubes or thin rounds
1/2 cup cherry or grape tomatoes, halved
2 tbsp good quality olive oil (for cooking)
1 tbsp unsalted butter
1 clove garlic, minced (optional)

Instructions

1
Prepare an ice bath by filling a large bowl with ice and water. Bring a pot of salted water to a rolling boil.
2
Blanch the asparagus: Add asparagus to boiling water and cook for 1-2 minutes until crisp-tender and vibrant green. Immediately transfer to the ice bath to stop cooking. Once chilled, drain well and pat dry.
3
Blanch the sugar snap peas: Add snap peas to the same boiling water and cook for 30-60 seconds. Transfer to the ice bath, then drain and pat dry.
4
Blanch the carrots (optional, for softer texture): If desired, blanch carrots for 2-3 minutes until slightly tender, then transfer to the ice bath. Drain and pat dry.
5
Prepare the Lemon-Herb Vinaigrette: In a small bowl, whisk together extra virgin olive oil, lemon juice, white wine vinegar, Dijon mustard, 1 tsp chopped fresh herbs, and a pinch of sugar or honey (if using). Season with salt and pepper to taste. Set aside.
6
Sauté the vegetables: In a large skillet over medium heat, add 2 tbsp olive oil and 1 tbsp butter. Once butter is melted and foaming, add the minced garlic (if using) and sauté for 30 seconds until fragrant.
7
Add the carrots and zucchini to the skillet and sauté for 3-5 minutes, stirring occasionally, until tender-crisp. Add the radishes and cook for another 1-2 minutes until slightly softened but still with a bite.
8
Gently add the blanched asparagus and snap peas to the skillet, along with the halved cherry tomatoes. Sauté for just 1-2 minutes to warm through. Be careful not to overcook the blanched vegetables.
9
Remove the skillet from heat. Stir in the 2 tbsp finely chopped fresh herbs and lemon zest. Season generously with flaky sea salt and freshly ground black pepper.
10
To plate: Arrange the mixed vegetables artfully on serving plates. Drizzle each serving generously with the prepared Lemon-Herb Vinaigrette. Garnish with a sprinkle of additional fresh herbs if desired. Serve immediately.

The Garden's Bounty: A French Laundry-Inspired Vegetable Medley

Ingredients

Instructions

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