Spring Vegetables with Shallots and Lemon

Recipe by
Total Time:
30-45 minutes
Serves:10
Rated 4 based on 100 votes
4
Course: Salad Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Healthy Yum Talay (Spicy Seafood Salad), Best Nam Tom Kai Sod (Ground Chicken Salad), Easy Chicken Salad with Lemon Olive Oil Dressing

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4

Ingredients

  • 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

  • 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.
  • With a slotted spoon, transfer shallots to a bowl.
  • In fat remaining in skillet, saute snap peas with salt to taste, stirring occasionally, until crisp-tender. Then add shallots.
  • In another skillet, heat remaining oil and butter over moderately high heat. Saute asparagus with salt to taste, stirring occasionally until crisp-tender.
  • Add fava beans and saute, stirring occasionally, for 2 minutes.
  • Add zest, lemon juice, snap peas, shallots, salt and pepper to taste. Saute stirring until just heated through.