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Easter: Spring Vegetables with Shallots and Lemon

Source of Recipe

Gourmet Magazine


List of Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
Salt to taste
1 pound sugar snap peas, trimmed
1 pound 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 pound frozen Fordhook lima beans, blanched and if desired skinned in same manner
1 tablespoon finely chopped or grated lemon zest
2 teaspoons fresh lemon juice


Recipe

In a large skillet heat 1 tablespoon olive oil and 1/2 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.