Greengreenspringvegetablesbarefootcontessainagarten Recipes

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GREEN GREEN SPRING VEGETABLES



Green Green Spring Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

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

Steps:

  • 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.

GREEN GREEN SPRING VEGETABLES BAREFOOT CONTESSA - INA GARTEN



Green Green Spring Vegetables Barefoot Contessa - Ina Garten image

Make and share this Green Green Spring Vegetables Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 lb french string bean, ends removed (haricots verts)
kosher salt
1/4 lb sugar snap pea, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb Broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, sliced
1/2 teaspoon fresh ground black pepper

Steps:

  • 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.

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