Sauteed spring vegetables Recipe

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Sauteed spring vegetables

Artist:	_	Yield:	4
Categories:	Spring, Vegetables	Rating:	0
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Ingredients:

1	tbsp	Salt
1/2	tsp	Salt
6	oz	Carrots -- peeled and cut
		Diag
6	oz	Beans (wax and/or green) --
		Trimmed and cut dia.
6	oz	Asparagus -- trimmed and cut
		Dia
6	oz	Peas -- sugar-snap, trimmed
6	oz	Cherry tomatoes -- cut in
		Half
2	tbsp	Olive oil
1/2	small	Red onion -- diced
1/8	tsp	Pepper -- freshly ground
1/2	cup	Basil leaves -- torn

Procedures:

1	Bring a large pot of water to a boil.
2	Add 1 tablespoon of salt and carrots; cook 2 minutes.
3	Add beans, asparagus and peas; cook until tender but still crisp; about 2 minutes.
4	Drain and transfer vegetables to a large bowl of ice water to cool.
5	Drain again.
6	Heat oil in a large skillet over low heat.
7	Add onions; cook, stirring occassionally, until translucent, 3 to 4 minutes.
8	Add blanched vegetables, tomatoes, remaining ?teaspoon salt and pepper.
9	Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes.
10	Remove from heat, add basil, and toss to combine.
11	recipe by : martha stewart living, june 1996