Sauteed Spring Vegetables

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Sauteed Spring Vegetables Ingredients

1 tb Salt	6 oz Peas -- sugar-snap, trimmed
1/2 ts Salt	6 oz Cherry tomatoes -- cut in
6 oz Carrots -- peeled and cut	Half
Diag	2 tb Olive oil
6 oz Beans (wax and/or green) --	1/2 sm Red onion -- diced
Trimmed and cut dia.	1/8 ts Pepper -- freshly ground
6 oz Asparagus -- trimmed and cut	1/2 c Basil leaves -- torn
Dia

Instructions for Sauteed Spring Vegetables

Bring a large pot of water to a boil. Add 1 tablespoon of salt and carrots; cook 2 minutes. Add beans, asparagus and 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 occassionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper. Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes. Remove from heat, add basil, and toss to combine. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine Recipe By : Martha Stewart Living, June 1996

Main Ingredient: VegetablesCuisine: Uncategorized

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