Green Green Spring Vegetables

This side dish recipe that combines asparagus, string beans, broccolini, and sugar snap peas can be prepared from start to finish in less than 30 minutes.

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3.5 by 3 people

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Green Green Spring Vegetables

Directions

  1. Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift beans from water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and beans. Cut asparagus in 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to ice water. Cut broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
  2. When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add drained vegetables to shallots with 1/2 teaspoon salt and the pepper; toss. Cook just until the vegetables are heated through. Serve hot. Makes 4 to 6 servings.
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Nutrition Facts (Green Green Spring Vegetables)

  • Per serving:
  • 126 kcal ,
  • 9 g fat
  • (4 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 15 mg chol. ,
  • 147 mg sodium ,
  • 9 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 4 g pro.
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