Website of the Year India 2016

Spring Vegetables with Shallots and Lemon Recipe

Spring Vegetables with Shallots and Lemon is a popular Continental Salad
Author :
On :
Tuesday, 6 June, 2017
Category :
Vegetarian Recipe
Course :
Salad Recipe
Cuisine :
Continental Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 10
Rated 4 based on 100 votes


  • 2 tbsps - Olive oil
  • 1 tbsp - unsalted Butter
  • 4 - shallots, cut crosswise into thin slices
  • salt to taste
  • 1 pound - Sugar snap peas, trimmed
  • 1 pound - asparagus, trimmed and cut diagonally into 2-inch pieces
  • 3 pounds - fresh Fava beans (shelled, blanched in boiling water for 1 minute)
  • 1 tbsp - finely chopped or grated Lemon zest
  • 2 tsps - fresh Lemon juice
  • How to Make Spring Vegetables with Shallots and Lemon:

    1. In a large skillet, heat 1 tbsp olive oil and 1/2 tsp butter over moderately high heat. Once the foam subsides, saute shallots, stirring until tender for about 2 minutes.
    2. With a slotted spoon, transfer shallots to a bowl.
    3. In fat remaining in skillet, saute snap peas with salt to taste, stirring occasionally, until crisp-tender. Then add shallots.
    4. In another skillet, heat remaining oil and butter over moderately high heat. Saute asparagus with salt to taste, stirring occasionally until crisp-tender.
    5. Add fava beans and saute, stirring occasionally, for 2 minutes.
    6. Add zest, lemon juice, snap peas, shallots, salt and pepper to taste. Saute stirring until just heated through.


    Bawarchi of the Week

    Subbalakshmi Renganathan

    Subbalakshmi Renganathan

    Subbalakshmi Renganathan is an expert of traditional Tamil cooking who inspires everyone through her simple, innovative blog.

    know more
  • Microwave Basic Sponge Cake
  • Spicy Tofu Sambal

    Spicy Tofu Sambal


  • Nihari