All You MARCH 2007
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.
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 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.
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