Servings: six to eight
You can embellish the basic method, adding peas or fava beans to make a spring vegetable mélange, or you can toss the sautéed asparagus with hot pasta. Or serve this as a side dish for roast chicken, lamb, or pork.
Simple and tasty. Didn’t modify.
This is spectacular and easy - what could be better? I didn't have the parsley and didn't miss it...but I added lemon zest at the final toss which brightened it up nicely. Might use a little less butter next time - but otherwise perfect!!
This is a great recipe! Although it is very easy and quick to make it is quite sophisticated and easy to customize with sauted mushrooms or other additions.
This recipe is a keeper. The six minutes is bang on. While our steaks were resting I did this up and it was just the perfect texture.I tossed in some sauted mushrooms when it went into the serving dish which added a nice flavour.Will serve this up again and again!!! Thank you yet again Fine Cooking.
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