Spring Vegetables with Shallots and Lemon

Name: Spring Vegetables with Shallots and Lemon
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 4 shallots, cut crosswise into thin slices; 1 pound sugar snap peas, trimmed; 1 pound asparagus, trimmed and cut diagonally into 1/2-inch slices; 3 pounds fresh fava beans, shelled, blanched in boiling water 1 minute, and outer skins removed; or 1 pound frozen Fordhook lima beans, blanched and, if desired, skinned; 2 (3-inch) strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips; 2 teaspoons fresh lemon juice

November 7, 2012

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.

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