Spring vegetables with shallots and lemon

1 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
1 tablespoon Unsalted butter
4 Shallots, cut crosswise into thin slices
Salt to taste
1 pounds Sugar snap peas, trimmed
1 pounds Asparagus, trimmed and cut diagonally into 2-inch pieces
3 pounds Fresh fava beans, shelled, blanched in boiling water 1 minute, and outer shell removed -or-
1 pounds Frozen, blanched Fordhook lima beans, if desired skinned in same manner
1 tablespoon Finely chopped or grated lemon zest
2 teaspoons Fresh lemon juice

Directions

In a large skillet heat 1 tablespoon olive oil and ½ teaspoon butter over moderately high heat until foam subsides and saute shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots. In another skillet heat remaining oil and butter over moderately high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally until crisp tender. Add fava beans and saute, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through.

Yield: 6 servings

NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8849 Posted to MC-Recipe Digest V1 #547 by Angele Freeman <jfreeman@...> on Apr 3, 1997

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