No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sauteed Spring Vegetables

These vegetables are used as a bed for salmon, but would also be good as a side dish with grilled meat or on their own as a warm salad.

  • servings: 4
Photography: ANN STRATTON

advertisement

advertisement

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

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Remove from heat, add basil, and toss to combine.

Source
Martha Stewart Living, June 1996

advertisement

advertisement

Reviews (1)

  • 26 May, 2008

    I served this with Spaghettini with Lemon Zest and Chives and seared beef tenderloin at a fun girls' party I threw. It tasted like spring. Much better than some boring steamed vegetable or something. I will definitely make this again.