green vegetable sauté

Categories: Veggies and Sides, Posted by Sandy Bergsten


½ pound sugar snap peas, ends and strings removed

½ pound asparagus, ends removed

½ pound broccoli, cut to small florets

2 tablespoons unsalted butter

1 tablespoon good olive oil

3 large shallots, sliced

Kosher salt and freshly ground black pepper



Cut the asparagus into 2-inch lengths diagonally. Blanch in a large pot of boiling salted water for 1-2 minutes until al dente. Lift the asparagus from the water with a slotted spoon or sieve and immerse 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 with the asparagus.

Cook the broccoli florets in the boiling water for 1-2 minutes until just al dente, then add to the ice water.

When all the vegetables in the water are cold, drain well. The vegetables can be prepped to this point several hours ahead of time. Place in a plastic bag with sheets of paper towel.

When ready to serve, heat the butter and oil in a very large sauté pan or large pot. Sauté the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with ¼ teaspoon salt and several grinds of pepper and toss. Cook until the vegetables are just heated through. Serve hot.

Serves 6

post a comment

Commenting is not available in this channel entry.