This is a really delicious way to prepare vegetables. The spices and the butter make it a wonderfully flavorful dish.
Spring Vegetable Saute
8 oz. string beans, trimmed
8 oz. sugar snap peas, strings removed
1 bunch broccoli
1 (1 lb.) bunch asparagus, tough ends removed, cut into 2" pieces
1 T. olive oil
2 small shallots, cut in half and sliced 1/8" thick
1/4 T. crushed red pepper
1/2 C. frozen peas, thawed
2 T. unsalted butter
salt and pepper
2 T. chopped fresh parsley
2 T. chopped fresh chives
Bring a large pot of salted water to boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside.
Cook string beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 min. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccoli, then asparagus, cooking for about 3 min. After all vegetables have been blanched, drain them well and pat dry with paper towels.
Warm oil in a skillet over med.-high heat. Add shallots and crushed red pepper; saute until soft and starting to brown, 2 to 3 min.
Add all blanched vegetables to saute pan, along with peas and toss with shallot mixture until heated through, about 4 min. Remove from heat and stir in butter, salt, pepper, parsley and chives. Serve Immediately.
Serves 8.
95 calories per serving
Spring Vegetable Saute
8 oz. string beans, trimmed
8 oz. sugar snap peas, strings removed
1 bunch broccoli
1 (1 lb.) bunch asparagus, tough ends removed, cut into 2" pieces
1 T. olive oil
2 small shallots, cut in half and sliced 1/8" thick
1/4 T. crushed red pepper
1/2 C. frozen peas, thawed
2 T. unsalted butter
salt and pepper
2 T. chopped fresh parsley
2 T. chopped fresh chives
Bring a large pot of salted water to boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside.
Cook string beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 min. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccoli, then asparagus, cooking for about 3 min. After all vegetables have been blanched, drain them well and pat dry with paper towels.
Warm oil in a skillet over med.-high heat. Add shallots and crushed red pepper; saute until soft and starting to brown, 2 to 3 min.
Add all blanched vegetables to saute pan, along with peas and toss with shallot mixture until heated through, about 4 min. Remove from heat and stir in butter, salt, pepper, parsley and chives. Serve Immediately.
Serves 8.
95 calories per serving
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