Boiling and then sautéing vegetables gives you more control over doneness. <br /> <br />Fresh green beans should be crisp and smooth, with few brown spots. Try breaking one in half; if it doesn't snap, forget it. (They're not called snap beans for nothing.) <br /> <br />Some lingo: Boiling vegetables until they're partially done is known as parboiling, and plunging them right into ice water to stop the cooking is called shocking. The parboil?and?shock method is perfect whenever you want to make sure vegetables stay crisp and vibrant. It's also great for entertaining, since you can do some of the work way ahead and finish right before serving. <br /> <br />Other vegetables that work well with this treatment: asparagus, broccoli, carrots, cauliflower, snow and snap peas, any leafy greens, and turnips. Drain them well and keep them refrigerated until you're ready to use them, or use them right away sautéed in butter or olive oil (as with this recipe), in stir?fries, in salads, or as crudités with dip. <br /> <br />Don't have any shallots? Use a medium red onion.

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