Barefoot Contessa's Green Green Spring Vegetables

Barefoot Contessa's Green Green Spring Vegetables
Barefoot Contessa's Green Green Spring Vegetables

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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