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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Green Green Spring Vegetables Recipe

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This recipe for Green Green Spring Vegetables is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 french string bean, ends removed
kosher salt
1/4 sugar snap pea, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb Broccolini, ends removed
2 tbsp unsalted butter
1 tbsp olive oil
3 large shallots
1/2 tsp ground pepper
Directions:
Directions:
Blanch the string beans in a large pot of boiling 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.

Add the snap peas to same water and cook for 1 minute. adding them to ice water.

Cut the asparagus into 2 inch lengths diagonally and cook in the boiling water for 1 minute and add to ice water.

Cut the broccolini in half, boil for 1 minute and add to ice water.

Drain all vegetables well.

When ready to serve, heat the butter and oil in a very large sauce pan. Sauce the shallots over medium heat for 5 minutes until lightly browed.

Add the drained vegetables to the shallots with 1/2 tsp salt and pepper and toss.
Cook just until vegetables are heated through. Serve hot
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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