Spring Vegetable Sauté Recipe

Name: Spring Vegetable Sauté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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; saute 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.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt and pepper, 8 ounces green beans, trimmed, 8 ounces sugar snap peas, strings removed, 1 bunch broccolini or broccoli florets (10 oz.), trimmed, and more.

Yes, Spring Vegetable Sauté falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Vegetable Sauté

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