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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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