Sauteed spring vegetables

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Salt
½ teaspoon Salt
6 ounces Carrots -- peeled and cut
Diag
6 ounces Beans (wax and/or green) --
Trimmed and cut dia.
6 ounces Asparagus -- trimmed and cut
Dia
6 ounces Peas -- sugar-snap, trimmed
6 ounces Cherry tomatoes -- cut in
Half
2 tablespoons Olive oil
½ small Red onion -- diced
⅛ teaspoon Pepper -- freshly ground
½ cup Basil leaves -- torn

Directions

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 ½ 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.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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