Recipe - Sauteed Spring Vegetables

1 tablespoon Salt
One half teaspoon Salt
6 ounce Carrots peeled and cut
Diag
6 ounce Beans (wax and/or green)
Trimmed and cut dia.
6 ounce Asparagus trimmed and cut
Dia
6 ounce Peas sugarsnap, trimmed
6 ounce Cherry tomatoes cut in
Half
2 tablespoon Olive oil
One half small Red onion minced
1/8 teaspoon Pepper freshly ground
One half cup Basil leaves torn

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 One half 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.

Posted to MCRecipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 0800

From: Kristine ksimpson@cwo.com

Recipe By : Martha Stewart Living, June 1996