Recipes and Cooking Green Green Spring Vegetables 5.0 (1) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 1, 2009 Print Rate It Share Share Tweet Pin Email Total Time: 25 mins Servings: 4 Jump to Nutrition Facts Ingredients 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 Directions 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. 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. Rate it Print Nutrition Facts (per serving) 126 Calories 9g Fat 9g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.