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.

Green Green Spring Vegetables
Total Time:
25 mins


  • ¼ pound French string beans (haricot verts), ends removed

  • Kosher salt

  • ¼ pound sugar snap peas, ends and strings removed

  • ¼ pound asparagus, ends removed

  • ½ pound broccolini, ends removed

  • 2 tablespoon unsalted butter

  • 1 tablespoon good olive oil

  • 3 large shallots, sliced

  • ½ teaspoon freshly ground black pepper


  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.

Nutrition Facts (per serving)

126 Calories
9g Fat
9g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 126
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 147mg 6%
Total Carbohydrate 9g 3%
Total Sugars 3g
Protein 4g
Vitamin C 18.9mg 95%
Calcium 101mg 8%
Iron 2.2mg 12%
Potassium 249mg 5%
Folate, total 68.5mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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