Green Green 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 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.
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Serving Size: 1 Serving (200g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 361 | ||
Calories from Fat: 321 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 22g | 110 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 91.6mg | 28 % | |
Sodium 27mg | 1 % | |
Potassium 356.8mg | 9 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 6.8g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 361
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