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Tuesday, October 4, 2011

Green Green Spring Vegetables

What a fresh and healthy combination of veggies!  Crunchy and delicate.

Serves 4 - 6


1/4 Lb french green beans (haricots verts), ends removed
1/4 Lb sugar snap peas, ends removed
1/4 Lb Asparagus, ends removed, and cut into 2" pieces
1/2 Lb broccolini, ends removed (or broccoli florets)
2 Tbsp unsalted butter
1 Tbsp olive oil
3 Shallots, sliced
Sea Salt and Pepper


1.  Boil a large pot of water. 
2.  Set up a large bowl of ice water in the kitchen sink.
3.  Boil asparagus first, about 1 minute.  Add the snap peas, broccolini and haricots verts.  Boil 1 more minute.
4.  Immediately transfer veggies from boiling water to ice water.  Let completley cool, then drain.
5.  In a skillet, heat oil and butter over medium heat.  Add shallots.  Cook about 5 minutes until shallots begin to brown slightly.  Add remaining vegetables and toss until heated thoroughly.  Season with salt and pepper.

Serve hot.

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