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Ingredientes
- 1/4 lb French green beans, ends removed
- sea salt
- 1/4 lb sugar snap peas, ends and strings removed
- 1/4 lb asparagus, ends removed
- 1/2 lb broccolini, ends removed
- 2 tbsp unsalted butter
- 1 tbsp good olive oil
- 3 large shallots, sliced
- 1/2 tsp freshly ground black pepper
Direcciones
- Blanch the green beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
- When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 193 | |
| Calories from Fat 86 | 45% |
| Total Fat 9.79g | 12% |
| Saturated Fat 4.2g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 7mg | 0% |
| Potassium 462mg | 13% |
| Total Carbs 20.94g | 6% |
| Dietary Fiber 8.2g | 27% |
| Sugars 1.35g | 1% |
| Protein 6.5g | 10% |
