Green Green Spring Vegetables Barefoot Contessa Ina Garten
Celebrate the flavors of spring with Ina Garten's "Green Green Spring Vegetables," a vibrant and healthy side dish that showcases the season's freshest produce. This recipe brings together tender asparagus, crisp sugar snap peas, and perfectly blanched green beans, all lightly sautéed in butter and infused with the bright notes of fresh mint and zesty lemon. Blanching the vegetables and shocking them in an ice bath ensures their vivid green color and crisp texture remain intact. Ready in just 30 minutes, this elegant dish is perfect for entertaining or complementing a weeknight meal. Serve it as a stunning accompaniment to roast chicken or grilled fish for a taste of springtime on your table. Keywords: spring vegetables recipe, healthy side dish, vibrant vegetable recipe, green beans, asparagus, sugar snap peas.
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Recipe Information
Ingredients
- 1 pound asparagus
- 1 pound sugar snap peas
- 1 pound green beans
- 1 tablespoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons fresh mint leaves
- 1 teaspoon lemon zest
- 0.5 teaspoon freshly ground black pepper
Instructions
Trim the ends of the asparagus, sugar snap peas, and green beans to prepare them for cooking.
Bring a large pot of water to a boil and add 1 tablespoon of kosher salt.
Add the asparagus to the boiling water and cook for 2-3 minutes until crisp-tender. Using a slotted spoon, transfer the asparagus to a large bowl filled with ice water to stop the cooking process. Then drain and set aside.
In the same pot of boiling water, add the sugar snap peas and cook for 1-2 minutes until just tender. Transfer them to the ice water bath, then drain and set aside.
Repeat the process with the green beans, cooking them for 2-3 minutes, transferring to the ice water bath, then draining and setting aside.
In a large sauté pan, melt the butter over medium heat.
Add the cooked vegetables to the pan and toss gently to coat them in the butter.
Stir in the fresh mint leaves, grated lemon zest, and black pepper. Cook for 1-2 minutes until just heated through.
Taste and adjust seasoning if needed, adding a pinch of salt or more pepper.
Transfer the vegetables to a serving platter and serve immediately.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 50.0 g | 179% | |
| Total Sugars | 45.4 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
