1 1/2 lb. thin asparagus, cut into thirds at an angle
12 oz. haricots verts or green beans, trimmed
8 oz. fresh or frozen (thawed) peas
4 tbsp. olive oil, divided
1 large onion, very thinly sliced
1/4 c. lemon juice
1 tbsp. snipped fresh chives
1 tbsp. sesame seeds
2 tsp. honey
1 clove garlic, crushed with press
Heat covered 7- to 8-quart saucepot salted water to boiling on high. To large bowl, add about 6 cups ice; fill with cold water. Add asparagus, haricots verts and peas to boiling water. Boil 5 to 7 minutes or until asparagus and haricots verts are tender. Drain well, then immediately add to ice water. Let stand until vegetables are cold, then drain well.
In 10-inch skillet, heat 1 tablespoon oil on medium. Add onion and pinch salt. Cook 12 to 15 minutes or until tender and deep golden brown, stirring frequently.
In small bowl, whisk together lemon juice, chives, sesame seeds, honey, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and remaining 3 tablespoons olive oil. To serve, toss vegetables with onions and vinaigrette.