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Three Vegetables Steamed
- Difficulty
Easy
By Neil Perry
Published 2008
This can be prepared, arranged in a nice bowl and then set aside to be finished off just before you’re ready to serve.
Ingredients
8 6 6
Method
Blanch the asparagus in boiling salted water for 2 minutes then refresh in iced water. Blanch the bok choy in the same water for 1 minute then refresh in the iced water.
Arrange the asparagus, bok choy and mushrooms in a large shallow heatproof bowl. Put the bowl in a large bamboo steamer over a pot or a wok of rapidly boiling water, cover with the lid and steam for 5 m
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