| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 pound French string beans (haricots verts), ends removed
- Kosher salt
- 1/4 pound sugar snap peas, ends and strings removed
- 1/4 pound asparagus, ends removed
- 1/2 pound broccolini, ends removed
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, sliced
- 1/2 teaspoon freshly ground black pepper
Instructions
- 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 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 114 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 329 mg |
Reviews
My go to recipe for holiday meals. So easy to blanch ahead of time and sauté the last minute.
It was okay, vegetables kept crying and it tasted kinda raw. Who knows probably cooked it wrong.
I added chicken to make it a meal and it was pretty good might try again we will see
Literally the only way I want to eat these vegetables from here on out!! So so good. I loved the delicate shallot and all the crisp and green veggies. My mouth was so happy. And while I made it to eat with dinner tonight, I LOVE the idea of how easy it would be to prep ahead of time. A true winner.
I just used asparagus and green beans with the shallots and it was quick, easy and delicious.
love it the whole family like it all the time
This is my favorite green veggie dish. I’ve been making it for years. It’s easy, colorful and you can add your faves to it like sautéed corn cut off the cobb and bits of red, orange, yellow peppers for color. It’s my go-to!
Delish!
Good but a little bland. I added 1 diced red sweet pepper sautéed with the shallots, 1 clove minced garlic, 1 tsp dried basil, 1 tsp dried dill, a small shake of chili pepper flakes and black pepper to taste. Then I finished it with grated Parmigiano Reggiano, 2 TBL lemon juice and a drizzle of very high quality Extra Virgin Olive Oil.
I needed to bring a green vegetable dish to Christmas Eve and came across this. I thought – how good could this be – it is so simple, but I have never made a recipe of Ina’s that hasn’t turned out great. Happy to say it is delicious and even my veggie hating son had seconds. It was even requested again.