Spring Vegetable Sauté

Name: Spring Vegetable Sauté
Ingredients: Salt and pepper; 8 ounces green beans, trimmed; 8 ounces sugar snap peas, strings removed; 1 bunch broccolini or broccoli florets (10 oz.), trimmed; 1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces; 1 tablespoon olive oil; 2 small shallots, cut in half lengthwise and then into 1/8-inch-thick slices; 1/4 teaspoon crushed red pepper; 1/2 cup frozen peas, thawed; 2 tablespoons unsalted butter; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh chives

12 ingredients

2 steps

Ingredients

Salt and pepper
8 ounces green beans, trimmed
8 ounces sugar snap peas, strings removed
1 bunch broccolini or broccoli florets (10 oz.), trimmed
1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces
1 tablespoon olive oil
2 small shallots, cut in half lengthwise and then into 1/8-inch-thick slices
1/4 teaspoon crushed red pepper
1/2 cup frozen peas, thawed
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives

Directions

1

Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking each for about 3 minutes. Drain well; pat dry with paper towels.
2

Warm oil in a skillet over medium-high heat. Add shallots and crushed red pepper; saute until soft and starting to brown, 2 to 3 minutes. Add vegetables and peas to skillet. Toss with shallot mixture until heated through, about 4 minutes. Remove from heat. Stir in butter, parsley and chives. Season with salt and pepper, then serve.