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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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Green Green Spring Vegetables
Ingredients
1/4
pound French string beans (haricot verts), ends removed
 
Kosher salt
1/4
pound sugar snap peas, ends and strings removed
1/4
pound asparagus, ends removed
1/2
pound broccolini, ends removed
2
tablespoons unsalted butter
1
tablespoon good olive oil
3
large shallots, sliced
1/2
teaspoon freshly ground black pepper
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.
Nutrition Facts (Green Green Spring Vegetables)
    Per serving:
  • 126 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 15 mg chol.,
  • 147 mg sodium,
  • 9 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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