Fava beans, asparagus, and sugar snap peas are the essence of the season in this vibrant spring dish with a citrus twist; the caramelized shallots are a sweet counterpoint to the zesty zing of the fresh lemon. While this makes a terrific side dish for roasted meats like ham, turkey, or chicken, you can also toss it with pasta or rice for a main-course meal.
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides. Sauté the shallots, stirring, until tender, about 2 minutes. With a slotted spoon, transfer the shallots to a bowl.
Step 2
In fat remaining in skillet, sauté the snap peas with salt to taste, stirring occasionally, until crisp-tender. Add to shallots in bowl.
Step 3
In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides. Sauté the asparagus with salt to taste, stirring occasionally, until crisp-tender.
Step 4
Add the fava or lima beans and sauté, stirring occasionally, 2 minutes. Add the zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.
