1/4 lb French string beans, ends removed
Kosher salt
1/4 lb sugar snap peas, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb broccolini, ends removed
2 T unsalted butter
1 T of The Olive Bin's Lemon Olive Oil (Fused)
3 large shallots, sliced
1/2 tsp freshly ground black pepper
Lemon Spring Vegetables
Ingredients
Number Of Servings: 5
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 ice 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 broccolini 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 tsp salt and pepper and toss.
- Cook just until the vegetables are heated through.
- If desired, drizzle with lemon juice, lemon olive oil, and top with grated Parmigiano Reggiano. Serve hot.
Additional Info
Recipe adapted from www.foodnetwork.com
