Spring Vegetable Sauté

Ingredients

• 1 lb asparagus cut into 2-inch pieces
• 10 oz broccoli florets trimmed
• 0.3 teaspoon pepper red crushed
• 2 tablespoons chives fresh chopped
• 2 tablespoons parsley fresh chopped
• 8 ounces green beans trimmed
• 1 tablespoon olive oil 
• 0.5 cup peas frozen thawed
• 8 servings salt and pepper 
• 2 small shallots cut in half lengthwise and then into 1/8-inch-thick slices
• 8 ounces sugar snap peas 
• 2 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• paper towels
• pot
• slotted spoon

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Place some ice cubes in a large bowl and fill with water; set aside. Cook beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes.
3. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking each for about 3 minutes.
4. Drain well; pat dry with paper towels.
5. Warm oil in a skillet over medium-high heat.
6. Add shallots and crushed red pepper; saut until soft and starting to brown, 2 to 3 minutes.
7. Add vegetables and peas to skillet. Toss with shallot mixture until heated through, about 4 minutes.
8. Remove from heat. Stir in butter, parsley and chives. Season with salt and pepper, then serve.