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