Haricots Verts and Snow Peas Sautéed in Butter
This dish is best made with young fresh vegetables.
Yield: serves 4
- 1⁄2 lb. haricots verts
- 1⁄2 lb. snow peas
- 2 Tbsp. butter
- 1 tsp. extra-virgin olive oil
- Trim haricots verts and snow peas, rinse, and drain. Bring a pot of salted water to a boil, add haricots verts, and cook for 2 minutes. Add snow peas and continue cooking until just tender, about 2 minutes more. Drain vegetables, refresh in cold water, then drain again.
- Melt butter with olive oil in a skillet over medium heat, then sauté vegetables for about 3 minutes.