Ingredients

• 1/4  lb. French string beans (haricot verts), ends removed
•   Kosher salt
• 1/4  lb. sugar snap peas, ends and strings removed
• 1/4  lb. asparagus, ends removed
• 1/2  lb. broccolini, ends removed
• 2  Tbsp. unsalted butter
• 1  Tbsp. good olive oil
• 3  large shallots, sliced
• 1/2  tsp. 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 sauté pan or large pot. Sauté 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.