The Olive Bin

Lemon Spring Vegetables

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 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 tsp salt and pepper and toss. Cook just until the vegetables are heated through. If desired, drizzle with lemon juice, lemon olive oil, and top with grated Parmigiano Reggiano. Serve hot.
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Ingredients

Number Of Servings: 5

1/4 lb French string beans, ends removed
Kosher salt
1/4 lb sugar snap peas, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb broccolini, ends removed
2 T unsalted butter
1 T of The Olive Bin's Lemon Olive Oil (Fused)
3 large shallots, sliced
1/2 tsp freshly ground black pepper

Directions

  1. 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.
  2. 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. 
  3. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. 
  4. Cut the broccolini in half, boil for 1 minute, and add to the ice water. 
  5. When all the vegetables in the water are cold, drain well. 
  6. 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. 
  7. Add the drained vegetables to the shallots with 1/2 tsp salt and pepper and toss.
  8. Cook just until the vegetables are heated through. 
  9. If desired, drizzle with lemon juice, lemon olive oil, and top with grated Parmigiano Reggiano. Serve hot. 

Additional Info

Recipe adapted from www.foodnetwork.com

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