Bring a large pot of water to a boil. Add 1 tablespoon of salt and carrots; cook 2 minutes. Add beans, asparagus and peas; cook until tender but still crisp; about 2 minutes. Drain and transfer
vegetables to a large bowl of ice water to cool. Drain again. Heat oil in a large skillet over low heat. Add onions; cook, stirring occassionally, until translucent, 3 to 4 minutes. Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt and pepper. Raise heat to medium high; cook, stirring occassionally, until tender, about 5 minutes. Remove from heat, add basil, and toss to combine.
Recipe By : Martha Stewart Living, June 1996
From: "Dax C. Davis" <dax@airmail.Net>date: Sat, 13 Jul 1996 07:12:31