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1
In a medium pot of simmering salted water, cook the asparagus over moderately high heat until tender, about 4 minutes.
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2
Using a slotted spoon, transfer the asparagus to a bowl.
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3
Add the cranberry beans to the water and simmer over moderate heat until tender, about 40 minutes.
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4
Drain the beans and transfer to the bowl.
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5
Meanwhile, in a medium enameled, cast-iron casserole, heat 1/2 tablespoon of the olive oil.
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6
Add the scallions and cook over moderate heat until barely tender, about 1 minute.
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7
Transfer the scallions to the bowl with the asparagus.
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8
Add another 1/2 tablespoon of the olive oil to the casserole.
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9
Add the mushrooms, season with salt, cover and cook over moderate heat, stirring a few times, until lightly browned and tender, about 3 minutes.
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10
Transfer the mushrooms to the bowl.
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11
Heat the remaining 1 tablespoon of olive oil in the casserole.
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12
Add the turnips and carrots, season with salt and cook over moderate heat for 1 minute.
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13
Add 1 cup of the stock, cover and cook over low heat, stirring occasionally, for 15 minutes.
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14
Add another 1/2 cup of the stock, cover and cook until the turnips and carrots are tender, about 10 minutes longer.
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15
Add the zucchini and 1/2 cup of the stock and simmer until the zucchini is just tender, about 4 minutes.
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16
Add the remaining 1/4 cup of stock to the casserole along with the lemon zest, lemon juice and lettuce and cook, stirring, until the lettuce just wilts, about 20 seconds.
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17
Stir in the creme fraiche.
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18
Add the asparagus, beans, scallions and mushrooms to the stew.
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19
Simmer briefly, until heated through, about 30 seconds.
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20
Add the chervil and chives and serve the stew in bowls.
