Free Recipe Sauteed Spring Vegetables

Recipe Type: Free Recipes

Recipe Preparation: boil

Cooking Ingredients for Sauteed Spring Vegetables Recipe

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

Sauteed Spring Vegetables Preparation

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

Cooking Temperature:

Recipe Serves: 4

How Do You Cook Sauteed Spring Vegetables?

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