Green Green Spring Vegetables Barefoot Contessa - Ina Garten

1. 1

   Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.

2. 2

   Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.

3. 3

   Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.

4. 4

   Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

5. 5

   When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned.

6. 6

   Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.