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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Green Green Spring Vegetables Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
¼ lbs. sugar snap peas, ends and strings removed
Kosher salt
¼ lb. sugar snap peas, ends and strings removed
¼ lb. asparagus, ends removed
½ lb. broccoli, ends removed
2 T. unsalted butter
1 T. good olive oil
3 large shallots, sliced
½ tsp. freshly ground black pepper
Directions:
Directions:
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 inc water. 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. Cut the asparagus into 2 inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccoli in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

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. 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.

 

 

 

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