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Spring Vegetable Sauté

Prep time 5 mins
Cook time 25 mins
Yield 8 Servings


  • Salt and pepper
  • 8 ounces green beans, trimmed
  • 8 ounces sugar snap peas, strings removed
  • 1 bunch broccolini or broccoli florets (10 oz.), trimmed
  • 1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 2 small shallots, cut in half lengthwise and then into 1/8-inch-thick slices
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives

Nutrition Information

  • calories 95
  • fat 5 g
  • satfat 2 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 4 g
  • cholesterol 8 mg
  • sodium 259 mg

How to Make It

  1. Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking each for about 3 minutes. Drain well; pat dry with paper towels.

  2. Warm oil in a skillet over medium-high heat. Add shallots and crushed red pepper; sauté until soft and starting to brown, 2 to 3 minutes. Add vegetables and peas to skillet. Toss with shallot mixture until heated through, about 4 minutes. Remove from heat. Stir in butter, parsley and chives. Season with salt and pepper, then serve.

Fresh Start for Spring
Also appeared in: All You, March, 2007;