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 into 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 saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
Photo: Green Green Spring Vegetables Recipe














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By jfordyce_11686302
New York, NY
on December 16, 2011
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This is a workhorse of a recipe (and I mean that in a good way. I blanche and shock the vegetables as soon as I get home from the market, per the recipe, and then divvy it up, as there are only two of us. The first batch I might dress as Ina does here. The second batch will find its way into risotto. The third I might toss with a lemon vinaigrette and serve cold. Or stir fry.
By MarthaMM
Coral Gables, Fl
on September 03, 2011
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Excellent, tasty, easy and healthy! Thanks Ina!
By karolinaantonia
on December 22, 2010
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Fabulous -- so easy because you can blanch the vegetables ahead of time and then saute them just before serving. Great way to cook broccoli rabe, as well.
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