Can prepare with individual vegetables vs. a mixture. Also try with sliced baby carrots (blanched as other veggies).

1/4 lb french string beans (haricots verts), ends removed
kosher salt
1/4 lb sugar snap peas, ends and strings removed
1/4 lb asparagus, ends removed and cut in 2" lengths diagonally
1/2 lb brocollini, ends removed and cut in half
2 T unsalted butter
1 T olive oil
3 large shallots, sliced
1/2 t freshly ground pepper
sliced almonds
red bell pepper, chopped (optional)

1/4 lb french string beans (haricots verts), ends removed 1/4 lb sugar snap peas, ends and strings removed 1/4 lb asparagus, ends removed and cut in 2" lengths diagonally 1/2 lb brocollini, ends removed and cut in half 2 T unsalted butter 1 T olive oil 3 large shallots, sliced 1/2 t freshly ground pepper

Can prepare ahead of time: Blanch the string beans in a large pot of boiling salted water for 1 min. Lift the beans from the water with a slotted spoon or sieve and immerse in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 min, until al dente, adding them to the ice water and beans. Cook the asparagus in the boiling for 2 min, and add the the ice water. Boil the brocollini for 1 minute and add to the ice water. When all vegetables are cold, drain well and refrigerate until ready to use.

When ready to serve: Heat the butter and oil in large saute pan. Saute the shallots over med heat for 5 min, tossing occasionally, until lightly browned. Add the drained vegetables (including red bell pepper, if desired) to the shallots with sliced almonds, 1/2 t salt and pepper and toss. Cook just until the vegetables are heated through.