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.
|1/4 pound||french string beans (haricots verts), ends removed|
|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.
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CATEGORIES: Vegetables Side Dish Easy View All