Ingredients

• 2 1/2 cups asparagus tips
• 2 1/2 cups fresh or frozen peas
• 1 cup green beans, cut into 2-inch pieces
• 1 cup shelled fava beans or frozen lima beans
• 1 1/2 pounds baby carrots, trimmed
• 1 cup pearl onions
• 3 tablespoons sugar
• 2 tablespoons butter
• 1 tablespoon olive oil
• Salt and freshly ground pepper

Instructions

1. Drop the asparagus, peas, green beans, fava beans, and carrots into a large pot of boiling salted water and cook for about 2 minutes, or until the vegetables are tender but still crisp. Drain the vegetables and immediately plunge them into a large bowl of ice water to stop the cooking process.

2. In a small skillet, sauté the pearl onions with 3 tablespoons of water and 3 tablespoons of sugar until caramelized.

3. In a large skillet, melt the butter in the oil over medium-high heat. Drain the vegetables and transfer them to the pan. Add the caramelized onions and sauté the vegetables until heated through. Season with salt and pepper to taste.

Other Vegetable & Side Dish Recipes

Checkerboard of Roasted Peppers
Chopped BBQ Vegetable Salad
Green and White Crudité Platter
Grilled Vegetables
Medley of Vegetables
Spring Vegetables & Baby Potatoes
Sauteed Spring Vegetables