Spring Vegetable Saute
|1⁄4||Pound||green beans, stems and ends removed|
|1⁄4||Pound||sugar snap peas, ends and strings removed|
|1⁄4||Pound||asparagus, ends removed, cut into 3" segments|
|1⁄2||Pound||broccolini, ends removed|
|1||Tablespoon||olive oil, good quality|
|3||each||large shallots, sliced or 1/4 cup white onion, finely minced|
|1⁄2||Teaspoon||black pepper, finely ground|
|1||Tablespoon||fresh basil leaves, finely sliced|
- Bring 1 1/2 gallons of water to a rapid boil.
- Add in 1/4 cup kosher salt.
- When rapidly boiling, add in the beans, snap peas, asparagus and broccolini.
- Blanch for 3 minutes.
- Remove vegetables from boiling water.
- Shock the vegetables by placing them in ice water until they 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 or onion over medium heat for 5 minutes, tossing occasionally, until lightly browned.
- Add the drained vegetables to saute pan with salt and pepper and toss.
- cook just until the vegetables are heated through.
- Add in the tomatoes to warm, and finish with fresh basil.
- Serve hot.