Spring Vegetables with Shallots and Lemon

1. 1

   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.

2. 2

   With a slotted spoon transfer shallots to a bowl.

3. 3

   In fat remaining in skillet saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots.

4. 4

   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.

5. 5

   Add fava beans and saute, stirring occasionally, 2 minutes.

6. 6

   Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through.

* Per serving · 4 servings · Values may vary.