3 cups (750 mL) sugar snap peas or snow peas, (10 oz/300 g)
1 bunch thin carrots, (12 oz/375 g)
2 bunches thin asparagus, trimmed (2 lb/1 kg total)
8 patty pan squash, (10 oz/300 g)
8 baby zucchini, (1 lb/500 g)
3 tbsp (45 mL) butter
5 shallots or small onion, finely chopped
1 tbsp (15 mL) finely chopped fresh thyme, (or 1 tsp/5 mL dried)
Trim sugar snap peas. Peel and slice carrots into 1/2-inch (1 cm) thick diagonal slices. Cut asparagus, squash and zucchini diagonally in half. Set vegetables aside separately.
In large saucepan of boiling salted water, blanch carrots for 1 minute. Add peas and asparagus; blanch for 1 minute. Using slotted spoon, transfer vegetables to large bowl of ice water to chill; drain and set aside. (Make-ahead: Wrap in towel then plastic bag; refrigerate for up to 24 hours.)
In large skillet, melt butter over medium-high heat; saut?hallots just until softened, about 1 minute. Add squash and zucchini; saut?ntil slightly softened and golden, about 4 minutes.
Add blanched vegetables and thyme; saute until hot and glossy, about 3 minutes.