Bring a large pot of water to a boil.
Add 1 tablespoon of salt and carrots; cook 2 minutes.
Add beans, asparagus, and sugar snap 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 occasionally, until translucent, 3 to 4 minutes.
Add blanched vegetables, tomatoes, remaining 1/2 teaspoon salt, and pepper. Raise heat to medium-high; cook, stirring occasionally, until tender, about 5 minutes.
Remove from heat, add basil and toss to combine.
This recipe offers a light, fresh taste from the season. It also is very healthy. For added protein, you can add grilled chicken or shrimp.