Sauteed Spring Vegetables

1. 1

   Trim the tough ends from the asparagus.

2. 2

   Cut the asparagus into one-inch pieces.

3. 3

   Peel the fava beans and slice the zucchini.

4. 4

   Heat the oil in a large skillet and saute the zucchini until lightly browned.

5. 5

   Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.

6. 6

   Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini.

7. 7

   Cook three to four minutes, or until tender.

8. 8

   Season with salt, pepper and tarragon.

9. 9

   Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.