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Barefoot Contessa's Green Green Spring Vegetables


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  • 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, ends removed
  • 1/2 pound broccolini, ends removed
  • 2 tablespoons unsalted butter
  • 1 tablespoon good olive oil
  • 3 large shallots, sliced
  • 1/2 teaspoon freshly ground black pepper


Servings 4


Step 1

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 in 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 sauté pan or large pot. Sauté the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with ½ teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

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