1 bottle (12 oz) lime and salt-flavored beer, or other fruit-flavored beer
1/3 cup extra-virgin olive oil
4 cloves garlic, sliced
1 pound baby potatoes (new, Yukon gold or fingerling), halved
½ pound baby carrots
3 thin leeks (white and light green parts only), chopped to 1”
½ pound asparagus, ends trimmed
½ pound sugar snap peas
1 tsp grated lemon zest
3 TBLS lemon juice
1 tsp whole grain mustard
3 TBLS chopped dill
1 tsp salt
¼ tsp black pepper
In large deep skillet, combine lime flavored Lager, olive oil, garlic, salt and pepper; add potato halves, cut-side down, and top with carrots. Bring mixture to a boil, reduce heat to medium-low, cover and simmer 12 minutes, or until potatoes are just tender. Transfer vegetables to serving platter with slotted spoon; cover loosely to keep warm.
Place leek pieces in same liquid in skillet and add asparagus spears on top. Bring to a boil, reduce heat to medium-low, cover and simmer 3 – 4 minutes. Uncover; scatter sugar snap peas in the skillet. Cover and simmer 3 – 5 minutes longer, or until sugar snap peas and asparagus are crisp-tender. Transfer vegetables to serving platter and cover.
Boil remaining liquid 4 minutes, or until reduced to ½ cup. Pour into a small bowl; whisk in lemon zest and juice, mustard and dill. Stir in salt and pepper. Pour dressing over vegetables and toss well to coat.
Nutrition Information, Per Serving:
260 calories; 12 g fat; 1.5 g saturated fat; 32 g carbohydrate; 5 g protein
*This information provided by National Beer Wholesalers Association, www.nbwa.org.
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