Sauteed spring vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Salt |
| ½ | teaspoon | Salt |
| 6 | ounces | Carrots -- peeled and cut |
| Diag | ||
| 6 | ounces | Beans (wax and/or green) -- |
| Trimmed and cut dia. | ||
| 6 | ounces | Asparagus -- trimmed and cut |
| Dia | ||
| 6 | ounces | Peas -- sugar-snap, trimmed |
| 6 | ounces | Cherry tomatoes -- cut in |
| Half | ||
| 2 | tablespoons | Olive oil |
| ½ | small | Red onion -- diced |
| ⅛ | teaspoon | Pepper -- freshly ground |
| ½ | cup | Basil leaves -- torn |
Directions
Bring a large pot of water to a boil. Add 1 tablespoon of salt and carrots; cook 2 minutes. Add beans, asparagus and peas; cook until tender but still crisp; about 2 minutes. Drain and transfer vegetables to a large bowl of ice water to cool. Drain again. Heat oil in a large skillet over low heat. Add onions; cook, stirring occassionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining ½ teaspoon salt and pepper. Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes. Remove from heat, add basil, and toss to combine.
Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500