Green Green Spring Vegetables Barefoot Contessa - Ina Garten |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1/4 lb french string bean, ends removed (haricots verts) |
kosher salt |
1/4 lb sugar snap pea, ends and strings removed |
1/4 lb asparagus, ends removed |
1/2 lb broccolini, ends removed |
2 tablespoons unsalted butter |
1 tablespoon olive oil |
3 large shallots, sliced |
1/2 teaspoon fresh ground black pepper |
Directions:
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.
2. 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.
3. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.
4. 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.
5. 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.
6. 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.
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