Poached Spring Vegetables with Lemon and Olive Oil
8 oz. French green beans, trimmed
8 oz. broccoli flowerettes
8 oz. peas in pod
8 oz. yellow zucchini, sliced into coins
12 small radishes trimmed and cut in half
12 asparagus tips
1/2 c. grape tomatoes
Cook the broccoli, green beans, asparagus, peas and the radishes until each vegetable is brightly colored and crisp-tender. Using a slotted spoon, transfer them as they are cooked to a bowl of ice and cold water to stop the cooking. Then move the vegetables to paper towels and pat them dry. Chill them, covered. The vegetables may be cooked 1 day in advance and kept covered and chilled. Mix the vegetables together and coat it with extra virgin olive oil, lemon juice, salt and pepper. Arrange the vegetables on a platter. Garnish with fresh herbs and more lemon.
Delicious served with spring potatoes, red quinoa, and main dish of your choice. Finish with a cuppa TEA.