Recipe(tried): Green Green Spring Vegetables ala Barefoot Contessa

GREEN GREEN SPRING VEGETABLES
ALA BAREFOOT CONTESSA

1/4 pound green beans, ends removed (haricots verts)
kosher salt (as desired)
1/4 pound fresh snow pea pods or sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccoli flowerets, ends removed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, sliced
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)

Blanch the string 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 broccoli 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.

Servings: 4
Adapted from source: Ina Garten, TV Food Network

TOM S'S NOTE:I have done these twice and what a wonderful presentation. I can't believe the bright greenness of the vegetables.