Green Green Spring Vegetables
Love this dish! So fresh and crisp and, easy to prepare. Such a great side dish to serve with mostly anything.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1/4 pound | french string beans (haricots verts), ends removed |
| kosher salt | |
| 1/4 pound | sugar snap peas, ends and strings removed |
| 1/4 pound | asparagus spears, ends removed |
| 1/2 pound | brocollini , ends removed |
| 2 tablespoons | unsalted butter |
| 1 tablespoon | extra virgin olive oil, ends removed |
| 3 | large shallots, sliced |
| 1/2 teaspoon | freshly ground black pepper |
Directions:
Directions
Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the 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 the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the 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 saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
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CATEGORIES: Vegetables Side Dish Easy View All
Source: foodnetwork.com
