Green Green Spring Vegetables
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
44
Spice
60
Sweetness
45
Sourness
46
mins
Prep time (avg)
6.4
Difficulty
Ingredients:
450 g
Asparagus (ends removed)2 tbsps
Unsalted Butter1 tbsp
Olive Oil (good)3 large
Shallot (sliced)Directions:
1
Blanch the string beans in a large pot of boiling salted water for 1 minute only
2
Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water
3
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
4
Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water
5
Cut the broccolini in half, boil for 1 minute, and add to the ice water
6
When all the vegetables in the water are cold, drain well
7
When ready to serve, heat the butter and oil in a very large saute pan or large pot
8
Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned
9
Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss
10
Cook just until the vegetables are heated through
11
Serve hot