Spring Vegetable Sauté

Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 95
  • Fat: 5g
  • Saturated fat: 2g
  • Protein: 4g
  • Carbohydrate: 11g
  • Fiber: 4g
  • Cholesterol: 8mg
  • Sodium: 259mg


  • 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


  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.
Also featured in: All You, March 2007
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