Gallery

Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Yield:
8 Servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Source

Fresh Start for Spring

Nutrition Facts

95 calories; fat 5g; saturated fat 2g; protein 4g; carbohydrates 11g; fiber 4g; cholesterol 8mg; sodium 259mg.
Advertisement
Advertisement