Buttered Green Spring Vegetables


Buttered Green Spring Vegetables
Prep time
Cook time
Total time
Recipe type: Side Dish
Cuisine: American
Serves: 8-10
  • 1 lb frozen, shelled edamame beans defrosted
  • 1 lb green beans, sliced into 2" pieces
  • 1 lb asparagus, sliced into 2" pieces, tough ends removed
  • ½ lb sugar snap peas, sliced in half
  • ½ lb snow peas, sliced in half
  • 2-3 tbsp butter
  • 1 tsp salt and pepper
  1. Heat a large pot of water over high heat and bring to boil.
  2. Prepare another large bowl with cold water and ice cubes to be used to cool down vegetables after cooking.
  3. Prepare vegetables as stated in ingredients list ensuring that most pieces are about the same size.
  4. Once water comes to a boil, cook vegetables in batches for about 30 seconds to 1 minute. You do not have to cook the edamame beans as they are already fully cooked. If you like your vegetables more tender, cook for another 30 seconds to 1 minute.
  5. After each batch of vegetables has blanched, immediately place in bowl with ice water to cool and discontinue the cooking.
  6. Drain all the vegetables on a towel or several sheets of paper towels to fully dry. Place in the refrigerator until ready to use.
  7. When you are ready to serve, melt butter in a large pot over medium heat. Add in the blanched vegetables, edamame beans and salt and pepper. Cook only long enough to heat through and coat with melted butter and salt and pepper.
  8. Serve immediately.