Spring Vegetable Sauté

• Salt and pepper
• 8 ounces green beans, trimmed
• 8 ounces sugar snap peas, strings removed
• 1 bunch broccolini or broccoli florets (10 oz.), trimmed
• 1 (1 lb.) bunch asparagus, tough ends removed, cut into 2-inch pieces
• 1 tablespoon olive oil
• 2 small shallots, cut in half lengthwise and then into 1/8-inch-thick slices
• 1/4 teaspoon crushed red pepper
• 1/2 cup frozen peas, thawed
• 2 tablespoons unsalted butter
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives

1. Bring a large pot of salted water to a boil over high heat. Place some ice cubes in a large bowl and fill with water; set aside. Cook beans and sugar snap peas in boiling water until bright green and crisp-tender, 4 to 5 minutes. Transfer with a slotted spoon to ice bath. Repeat blanching process with broccolini, then asparagus, cooking each for about 3 minutes. Drain well; pat dry with paper towels.
2. Warm oil in a skillet over medium-high heat. Add shallots and crushed red pepper; saute until soft and starting to brown, 2 to 3 minutes. Add vegetables and peas to skillet. Toss with shallot mixture until heated through, about 4 minutes. Remove from heat. Stir in butter, parsley and chives. Season with salt and pepper, then serve.

salt, green beans, sugar snap peas, broccoli, olive oil, shallots, red pepper, frozen peas, unsalted butter, parsley, fresh chives

Taken from www.myrecipes.com/recipe/spring-vegetable-saut (may not work)