Green Green Spring Vegetables Barefoot Contessa - Ina Garten

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.