Spring Vegetables with Shallots and Lemon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
1 tablespoon unsalted butter |
4 shallots, cut crosswise into thin slices |
1 pound sugar snap peas, trimmed |
1 pound asparagus, trimmed and cut diagonally into 1/2-inch slices |
3 pounds fresh fava beans, shelled, blanched in boiling water 1 minute, and outer skins removed, or 1 pound frozen fordhook lima beans, blanched and, if desired, skinned in same manner |
two 3-inch strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips |
2 teaspoons fresh lemon juice |
Directions:
1. In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté snap peas with salt to taste, stirring occasionally, until crisp-tender and add in shallots.
2. In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally, until crisp-tender. Add fava or lima beans and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
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