Green Green Spring Vegetables

By JenHall

very yummy and very green :)

Ingredients

• 1/4 pound French string beans (haricot verts), ends removed
• Kosher salt
• 1/4 pound sugar snap peas, ends and strings removed
• 1/4 pound asparagus, ends removed
• 1/2 pound broccolini, ends removed
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 3 large shallots, sliced
• 1 / teaspoon freshly ground black pepper

Details

Adapted from bhg.com

Preparation

Step 1

1. Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift beans from 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 beans. Cut asparagus in 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to ice water. Cut broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

2. 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 drained vegetables to shallots with 1/2 teaspoon salt and the pepper; toss. Cook just until the vegetables are heated through. Serve hot. Makes 4 to 6 servings.



Nutrition Facts (Green Green Spring Vegetables) Servings Per Recipe 4,
Calories 126,
Protein (gm) 4,
Carbohydrate (gm) 9,
Fat, total (gm) 9,
Cholesterol (mg) 15,
Saturated fat (gm) 4,
Monosaturated fat (gm) 4,
Polyunsaturated fat (gm) 1,
Dietary Fiber, total (gm) 3,
Sugar, total (gm) 3,
Vitamin A (IU) 680,
Vitamin C (mg) 19,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 69,
Sodium (mg) 147,
Potassium (mg) 249,
Calcium (DV %) 101,
Iron (DV %) 2,
Percent Daily Values are based on a 2,000 calorie diet