Spring Vegetables with Shallots and Lemon
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 1 | tb | Unsalted butter |
| 4 | Shallots, cut crosswise into thin slices | |
| Salt to taste | ||
| 1 | lb | Sugar snap peas, trimmed |
| 1 | lb | Asparagus, trimmed and cut diagonally into 2-inch pieces |
| 3 | lb | Fresh fava beans, shelled, blanched in boiling water 1 minute, and outer shell removed -or- |
| 1 | lb | Frozen, blanched Fordhook lima beans, if desired skinned in same manner |
| 1 | tb | Finely chopped or grated lemon zest |
| 2 | ts | Fresh lemon juice |
Advertisement