Sauteed Spring Vegetables

Ingredients in this Recipe

1 tablespoon plus 1/2 teaspoon salt
1/2 cup basil leaves, torn in half
1/2 small red onion, cut into 1/4 inch dice
1/8 teaspoon freshly ground pepper
2 tablespoons olive oil
6 ounces asparagus (green and/or white), tough ends trimmed, cut diagonally into 1 inch long pieces
6 ounces carrots, peeled and cut diagonally into 1 inch long pieces
6 ounces cherry tomatoes (yellow and/or orange), cut in half
6 ounces sugar snap peas, trimmed, strings removed, and cut diagonally into 1 inch long pieces

See Full Recipe at Martha Stewart