SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

These vegetables are used as a bed for Salmon with Warm Passion-Fruit Vinaigrette, but would also be good as a side dish with grilled meat or on their own as a warm salad.

Provided by Martha Stewart

Number Of Ingredients 10

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Ingredients

1 tablespoon plus 1/2 teaspoon salt
6 ounces carrots, peeled and cut diagonally into 1-inch-long pieces
6 ounces beans (wax and/or green), trimmed and cut diagonally into 1-inch-long pieces
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1-inch-long pieces
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1-inch-long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
2 tablespoons olive oil
1/2 small red onion, cut into 1/4-inch dice
1/8 teaspoon freshly ground pepper
1/2 cup basil leaves, torn in half

Steps:

Bring a large pot of water to a boil. Add 1 tablespoon salt and carrots; cook 2 minutes. Add beans, asparagus, and sugar snap 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 occasionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium high; cook, stirring occasionally, until tender, about 5 minutes.
Remove from heat, add basil, and toss to combine.

*** Explore more Sauteed Spring Vegetables Recipes »

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Nafees Minhas

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This dish is perfect for a spring brunch or lunch. It's light and refreshing, and the colors are beautiful.

Cherrii Fizz

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This recipe is a keeper! I will definitely be making it again and again.

KING BAYEZID (SURMA)

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I'm not a big fan of vegetables, but this dish was actually really good. The sauce was flavorful and the vegetables were cooked perfectly.

Don Collins

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This dish is a great way to get your kids to eat their vegetables. It's healthy, delicious, and fun to make.

Jazmine Garcia

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I made this dish for a party and it was a hit! Everyone loved the unique flavors and the beautiful presentation.

Winnie Jiji

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This recipe was very versatile. I was able to use the vegetables that I had on hand and it still turned out great.

Tyvera Williams

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I found that the vegetables were a bit undercooked for my liking. I would recommend cooking them for a few minutes longer next time.

John Mwengo

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This dish was a bit too oily for my taste. I would recommend using less olive oil next time.

Gagandeep Kaur

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I followed the recipe exactly and the dish turned out perfectly. I would definitely recommend this recipe to anyone looking for a healthy and delicious side dish.

Tanver Tanver

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This recipe is a great way to use up all of the spring vegetables that are in season. I especially loved the asparagus and snap peas.

redninjagaming95

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I made this dish for a potluck and it was a hit! Everyone loved the fresh flavors and the colorful presentation.

Manju Mananadhar

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This is a great recipe for a quick and easy weeknight meal. The vegetables were cooked perfectly and the sauce was delicious. I will definitely be making this again.

Dhan Magar

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This dish was a delight! The vegetables were fresh and crisp, and the sauce was flavorful and light. I especially loved the addition of the lemon zest, which really brightened up the dish.

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