Spring Vegetable Sauté

Ingredients

• 8 ounces string 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 and sliced 1/8 inch thick
• 1/4 teaspoon crushed red pepper
• 1/2 cup frozen peas, thawed
• 2 tablespoons unsalted butter
• Salt and pepper
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives

Preparation

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 string 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 for about 3 minutes. After all vegetables have been blanched, drain them well and 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.
3. Add all blanched vegetables to sauté pan, along with peas, and toss with shallot mixture until heated through, about 4 minutes. Remove pan from heat and stir in butter, salt, pepper, parsley and chives. Serve immediately.