What is so wonderful about this healthy vegetable dish is that it can be served warm or room temperature.
Experiment - if you have broccoli or cauliflower in your home add those as well.
I learned this dish taking cooking classes from Chef Barbara in Florence. We loved every recipe I learned from Florence. Someday I want to treat you boys to a family vacation there. Maybe we’ll take a family cooking class - how cool would that be!
3-5 potatoes, peeled and cup in 1/4
3-5 carrots, peeled and thickly sliced
8-10 asparagus, discard bottom part and cut in 2” pieces
10 green beans, cut off ends and cut in 2” pieces
1 green onion, cut in 2” pieces
2 tablespoon of chopped parsley
2 tablespoon of soy sauce
2 tablespoon honey - the thick kind
2 tablespoon of white wine vinegar
1 cup of extra virgin olive oil
Boil water with some salt in it and throw in vegetables:
Potatoes and carrots for 10 minutes
Add asparagus for 5 minutes
Add green beans for last 3 minutes
Strain vegetables until completely dry.
In a blender mix the spring or green onion with parsley, soy sauce, honey, vinegar, oil.
Blend until creamy - add salt only if needed.
Toss vegetables with this wonderful green dressing.