ASPARAGUS BROCCOLINI AND STRING BEAN BOUQUETS

VEGETABLE BOUQUETS who doesn’t love an edible bouquet?

Thanksgiving is undoubtably my favorite holiday. The food is just so fantastic—Fall flavors and all. With family still wanting to gather in smaller groups this year while still maintaining as much distance as possible, I got to creating a thoughtfully pretty pre-portioned menu to keep cross-contamination at a minimum. I’m having so much fun with it!

Here are two other pre-portioned recipes I’m loving already!

Baked Sweet Potatoes With Toasted Marshmallows

Butternut Squash Fritters

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ASPARAGUS BROCCOLINI AND STRING BEAN BOUQUETS

Yield: 6 Servings

Author: Michelle Williams

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• Purple Asparagus (12 stalks all the same thickness, dried ends cut off)
• Brocclolini (6 stalks all the same size)
• String Beans (18 beans all the same length)
• Fresh Thyme (18 single stems)
• Grapeseed Oil (3 tablespoons)
• Unsalted Butter (1 tablespoon cut into quarters)
• Salt
• Pepper
• Finishing Salt

KITCHEN ITEMS

• Peeler
• Cooking String
• Scissors
• Large Frying Pan and Lid
• Long Metal Tongs
• Splatter Guard
• Plate
• Paper Towel

Instructions

TO PREP YOUR SIX VEGETABLE BOUQUETS

1. On your counter, tightly line up your asparagus stalks in 6 pairs of 2.
2. Lay a stalk of broccolini on top of each pair of asparagus.
3. Lay 3 string beans on top of each pile. it’s ok if it doesn’t all hold, we are going to tie it all together.
4. Drape a piece of your cooking string long enough to wrap around your bouquet three times across the middle of each bouquet. Wrap the string around your vegetables crossing it in the back. Tie a small bow in the front. It should look like you’ve wrapped your greens twice.
5. Stick 3 thyme sprigs into each vegetable bouquet.

TO COOK YOUR VEGETABLE BOUQUETS

1. Over high heat, heat your oil in your frying pan.
2. Once it’s hot, use your tongs to place as many of your vegetable bouquets into your frying pan as will fit with them touching the base of your pan. Cover your frying pan with your splatter guard. Sear until you see a little blackening—about 3 minutes. Your pan is hot enough when the oil sizzles when your vegetable bouquets touch it. FYI. I cooked 3 at a time (so I did 2 batches).
3. Use your tongs to transfer your vegetable bouquets to your plate while you sear your second batch. When your second batch is finished searing, add those vegetable bouquets to your plate too, and then clean out any remaining oil from your pan.
4. Add half-an-inch of room temperature water to your pan.
5. Over medium-low heat, pile your seared vegetable bouquets seared-side-up into your pan (yes, all at the same time).
6. Sprinkle your butter cubes over your vegetable bouquets.
7. Season your vegetable bouquets with salt and pepper.
8. Cover your pan with its lid.
9. Let your vegetable bouquets steam until you can easily stick a steak knife in and out of the thickest part of your asparagus stalk—about 25 minutes. If you like them a little softer, let them steam just a little longer until they are the perfect texture for you.
10. Line your plate with a piece of paper towel and use your tongs to transfer your vegetable bouquets onto it. Let them sit for 2 minutes. The paper towel will soak up the excess water from the steaming process.
11. Place your vegetable bouquets on a serving plate or board and sprinkle your finishing salt over them.
12. Serve. Eat. Enjoy!

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