Buttery Spring Vegetables
Why This Recipe Works
To prevent our medley of spring vegetables from becoming waterlogged, we cooked them in a steamer basket, staggering their additions so that each ended up perfectly crisp-tender. Spreading the vegetables on a platter immediately after cooking allowed excess heat to dissipate, so the vegetables didn't overcook while we made the sauce. Instead of plain melted butter, which has a tendency to slip off the vegetables and pool on the platter below, we made a version of the creamy, tangy French butter sauce beurre blanc by emulsifying chilled butter into a mixture of sautéed shallot, vinegar, salt, sugar, and water. The emulsified sauce clung to and coated each vegetable. A sprinkle of chives made this simple platter of vegetables worthy of a special occasion.