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Green Green Spring Vegetables Recipe

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This recipe for Green Green Spring Vegetables, by , is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Judy Barnett


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

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:




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