Sauteed Spring Vegetables

 

Ingredients  

Ingredient Checklist

• 1 tablespoon plus 1/2 teaspoon salt
•        6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
• 6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
• 6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
• 6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
• 6 ounces cherry tomatoes (yellow and/or orange), cut in half 
• 2 tablespoons olive oil
• 1/2 small red onion, cut into 1/4-inch dice
• 1/8 teaspoon freshly ground pepper
• 1/2 cup basil leaves, torn in half 
• Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap 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 occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium-high; cook, stirring occasionally, until tender, about 5 minutes.

• Remove from heat, add basil and toss to combine.

• • This recipe offers a light fresh taste from the season. It also is very healthy. For added protein, you can add grilled chicken or shrimp. 

  ENJOY  

• • https://www.marthastewart.com/345553/sauteed-spring-vegetables




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Instructions Checklist

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