Spring Vegetable Saute

Prep: 20 min.

Cook: 20 min.

Serves: 8

Cost per serving: $1.81

8 oz. string beans, trimmed

8 oz. sugar snap peas, strings removed

1 bunch broccolini or broccoli florets (10 oz.), trimmed

1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces

1 Tbsp. olive oil

2 small shallots, cut in half and sliced 1/8 inch thick

1/4 tsp. crushed red pepper

1/2 cup frozen peas, thawed

2 Tbsp. unsalted butter

Salt and pepper

2 Tbsp. chopped fresh parsley

2 Tbsp. chopped fresh chives

1. Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook string beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking for about 3 minutes. After all vegetables have been blanched, drain them well and pat dry with paper towels.

2. Warm oil in a skillet over medium-high heat. Add shallots and crushed red pepper; sauté until soft and starting to brown, 2 to 3 minutes.

3. Add all blanched vegetables to sauté pan, along with peas, and toss with shallot mixture until heated through, about 4 minutes. Remove pan from heat and stir in butter, salt, pepper, parsley and chives. Serve immediately.

PER SERVING: 95 Cal., 5g Fat (2g Sat.), 8mg Chol., 4g Fiber, 4g Pro., 11g Carb., 259mg Sod.

These veggies would go great with:

Grilled Salmon

Try a different side dish

Mediterranean Carrot Salad

Broccoli-and-Cheese-Stuffed Baked Potatoes

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