Green Green Spring Vegetables

Serves: 4

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:


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



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.

2006, Barefoot Contessa at Home, All Rights Reserved

CATEGORIES: Vegetables Side Dish Easy View All


Add Recipe to Cook'n

blog comments powered by Disqus