Barefoot Contessa's Spring Vegetables

1/4 lb. string beans
1/4 lb. sugar snap peas (optional)
1/4 lb. asparagus, stems removed
1/2 lb. broccoli (cut in very small pieces)
2 Tbsp. butter
1 Tbsp. good olive oil
3 large shallots, sliced
Kosher salt
Freshly ground black pepper

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

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

Ina Garten