Spring Noir

By Carol Papenhausen

   Wynn Duvall knows his sister always rides into town with trouble at her side.

   Even so, he’s eager to see her until she turns up tailed by two of the nastiest, most murderous characters she’s ever latched onto. Nothing about his idyllic life in the small town of St. Clair, Wisconsin, has prepared him for Suzanne’s bad-assed buddies. She insists that one of the pair, her one-time lover and con man par excellence, is positively dead. If so, Wynn is left wondering who is threatening him with dire consequences. Somehow this dead man is now an alarmingly vigorous corpse, even though Suzanne insists he died months ago in Reno.

Ingredients

8 servings85 cals

• Food Lion
• 6 Washington St
• CAMBRIDGE, MD 21613

• Rite Aid
• 798 Sunburst Hwy
• CAMBRIDGE, MD 21613

• Giant Food
• 11740 Rousby Hall Rd
• LUSBY, MD 20657

• 2 tablespoons butter
• 1 cup frozen pearl onions
• 3 cups fresh asparagus, cut into 1-inch pieces
• 1 cup fresh carrots, peeled and cut into 1/4-inch coins
• 1 cup fresh snow peas, stemmed

• 1 cup frozen artichokes
• 1/2 teaspoon salt
• 1 cup frozen green peas
• 1/2 cup thinly sliced green scallion tops (snipping with scissors works well)
• Black pepper, to taste
• Add all ingredients to list

Directions

Print 

1. Heat butter in a large, deep saute pan over medium-high heat. Carefully add pearl onions; saute until golden brown, about 5 minutes. Remove pan from heat. (Can be prepared to this point a couple of hours ahead.)
2. Add asparagus, carrots, snow peas, artichokes, salt and 1/2 cup water to pan. Return to high heat; cover and cook until vegetables start to steam. Steam, covered, until almost tender, about 5 minutes. Add peas; continue to steam until vegetables are just tender, about 1 minute longer. Stir in scallion tops, and season with pepper and more salt, if necessary. Serve immediately.