Prep: 20 min.
Cook: 20 min.
Yield: 8 Servings
Cost per serving: $1.81

Ingredients

8  ounces  string beans, trimmed
8  ounces  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  tablespoon  olive oil
2  small shallots, cut in half and sliced 1/8 inch thick
1/4  teaspoon  crushed red pepper
1/2  cup  frozen peas, thawed
2  tablespoons  unsalted butter
Salt and pepper
2  tablespoons  chopped fresh parsley
2  tablespoons  chopped fresh chives

Preparation

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.

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