Spring Vegetable Saute

May 9, 2010 / By Foodland

Spring Vegetable Saute

Showcase the flavors of spring
Course Side Dish
Cuisine Vegetables
Servings 6 Servings


  • 0.25 cup kosher salt
  • 0.25 pound green beans, stems and ends removed
  • 0.25 pound sugar snap peas, ends and strings removed
  • 0.25 pound asparagus, ends removed, cut into 3" segments
  • 0.5 pound broccolini, ends removed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil, good quality
  • 3 large shallots, sliced or 1/4 cup white onion, finely minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper, finely ground
  • 0.5 pint grape tomatoes
  • 1 tablespoon fresh 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.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!