Spring Vegetable Saute

Showcase the flavors of spring



Adjust Servings

Recipe CategoriesSide Dishes Vegetables


1⁄4Cupkosher salt
1⁄4Poundgreen beans, stems and ends removed
1⁄4Poundsugar snap peas, ends and strings removed
1⁄4Poundasparagus, ends removed, cut into 3" segments
1⁄2Poundbroccolini, ends removed
2Tablespoonunsalted butter
1Tablespoonolive oil, good quality
3eachlarge shallots, sliced or 1/4 cup white onion, finely minced
1⁄2Teaspoonblack pepper, finely ground
1⁄2Pintgrape tomatoes
1Tablespoonfresh basil leaves, finely sliced


  1. Bring 1 1/2 gallons of water to a rapid boil.
  2. Add in 1/4 cup kosher salt.
  3. When rapidly boiling, add in the beans, snap peas, asparagus and broccolini.
  4. Blanch for 3 minutes.
  5. Remove vegetables from boiling water.
  6. Shock the vegetables by placing them in ice water until they are cold; drain well.
  7. When ready to serve, heat the butter and oil in a very large saute pan or large pot.
  8. Saute the shallots or onion over medium heat for 5 minutes, tossing occasionally, until lightly browned.
  9. Add the drained vegetables to saute pan with salt and pepper and toss.
  10. cook just until the vegetables are heated through.
  11. Add in the tomatoes to warm, and finish with fresh basil.
  12. Serve hot.


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