Today, we honored the profound sacrifices made for our freedoms and embraced the bounty of Spring.
Ingredients:
Fresh asparagus, trimmed into bite-sized pieces
Zucchini, diced
Spring onion bottoms (all) and a good amount of tops, chopped
Grapeseed oil, for sautéing and steaming
Salt, to taste
Freshly ground black pepper
Grated Parmesan
Red pepper flakes, for a hint of heat
Minced garlic
Onion powder
Step 1: Lightly Sauté the Spring Onions
In a small pan over medium-low heat, add a small amount of grapeseed oil.
Toss in all the bottoms of the spring onions and a good amount of the tops.
Gently sauté until softened and aromatic—not browned.
Set aside for later steaming.
Step 2: Preparing the Vegetables
Trim asparagus into bite-sized pieces for easy eating and even cooking.
Dice zucchini to absorb seasonings and create a smooth texture.
Step 3: Steaming the Vegetables
Place asparagus, zucchini, and the lightly sautéed spring onions in the steamer basket.
Season directly in the steamer with salt, black pepper, red pepper flakes, minced garlic, and onion powder. Mix to ensure even absorption as the vegetables cook.
Drizzle grapeseed oil over the vegetables before steaming to infuse them with flavor and prevent dryness.
Cover with a lid to trap steam and ensure even cooking.
Bring water to a boil in the pot beneath the basket.
Once boiling, turn the heat down to maintain a gentle, steady steam.
Steam for 3–5 minutes, until the vegetables are tender yet still slightly crisp.
Near the end of steaming, sprinkle grated Parmesan over the vegetables, allowing it to gently melt without burning or scorching.
Vegetable Highlights
Each veggie brings its own character to the dish:
Asparagus – Tender but crisp, with a fresh, slightly earthy flavor.
Zucchini – Mild and slightly sweet, absorbing seasonings beautifully.
Spring Onions – Aromatic and subtly sweet after a gentle sauté, deepening the dish’s complexity.
A Final Tribute > "It is foolish and wrong to mourn the men who died. Rather we should thank God that such men lived." > — General George S. Patton
