Green Green Spring Vegetables

I made this last night, intending to use the haricots verts I'd picked up at Sam's Club which turned out to be moldy. Instead I improvised with just broccoli and asparagus. It is a simple dish, but big on flavor. The shallots really make this shine. Ideal for entertaining since you can do the vegetables earlier in the day and then heat them up right before serving.

Green Green Spring Vegetables from Barefoot Contessa
1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.

When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

Photo from FoodNetwork.com