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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Recipe source: realtor's flyer Ingredients:
1 1/2 lbs fava beans, shelled |
1 red onion, sliced |
3 tablespoons olive oil |
3 tablespoons fresh chervil, chopped |
8 ounces asparagus, sliced on the diagonal |
4 carrots, peeled and sliced |
1 lb peas, shelled |
1/2 fennel bulb, cored and sliced |
1/2 teaspoon salt |
pepper |
tarragon vinegar |
Directions:
1. In a pot with 3 quarts of water - bring water to a boil and add beans and cook for one minute. Remove beans with slotted spoon - reserving water in the pot. Rinse beans and then remove the outer skins.
2. Place beans in a large bowl tossing them with onion, olive oil and chervil.
3. Return water to a boil.
4. Prepare the rest of the vegetables and add to boiling water, along with 1/2 teaspoon of salt. Cook for one minute or until done. Drain in colander, shaking off excess water.
5. Add vegetables to beans/onions, toss.
6. Season with salt (if desired), pepper and vinegar.
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