Spring Vegetables With Shallots And Lemon

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Unsalted butter
4		Shallots - cut crosswise
		Into thin slices
		Salt - to taste
1 lb	454g / 16oz	Sugar snap peas - trimmed
1 lb	454g / 16oz	Asparagus - trimmed, and
		Cut diagonally into 2" pieces
3 lbs	1362g / 48oz	Fresh fava beans - shelled, see * Note
1 tablespoon	15ml	Finely-chopped or grated lemon zest
2 teaspoons	10ml	Fresh lemon juice

Recipe Instructions

* Note: Blanch beans in boiling water 1 minute, and remove outer shell. Or substitute 1 pound frozen Fordhook lima beans, blanched, and if desired, skinned in same manner.

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.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8849 broadcast 03-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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