VEGETABLE GREEN BEANS RECIPES

Steps:

• 1. Finely grate the lemon zest into a large bowl.
  2. Cut the lemon in half and squeeze in the juice from one half.
  3. Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
  4. Put a pan of salted water on to boil. Meanwhile, trim the the beans.
  5. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
  6. Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
• When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.