Prep 20 mins
Cook 8 mins
By The Canadian Living Test Kitchen. Crisp, herb-scented vegetables herald spring. You can replace the baby zucchini and squash with two each sweet yellow peppers and zucchini, thickly sliced, and still keep the colours of the dish.
- 3 cups sugar snap peas (10 oz/300 g) or 3 cups snow peas (10 oz/300 g)
- 1 bunch thin carrot (12 oz/375 g)
- 2 bunches thin asparagus, trimmed (2 lb/1 kg total)
- 8 pattypan squash (10 oz/300 g)
- 8 baby zucchini (1 lb/500 g)
- 3 tablespoons butter
- 5 shallots, finely chopped (or 1 small onion)
- 1 tablespoon finely chopped fresh thyme (or 1 tsp/5 mL dried)
- Trim sugar snap peas.
- Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices.
- Cut asparagus, squash and zucchini diagonally in half.
- Set vegetables aside separately.
- In large saucepan of boiling salted water, blanch carrots for 1 minute.
- Add peas and asparagus; blanch for 1 minute.
- Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.).
- In large skillet, melt butter over medium-high heat;
- sauté shallots just until softened, about 1 minute.
- Add squash and zucchini; sauté until slightly softened and golden, about 4 minutes.
- Add blanched vegetables and thyme; sauté until hot and glossy, about 3 minutes.