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Spring Vegetables with Shallots and Lemon Recipe

Spring Vegetables with Shallots and Lemon is a popular Continental Salad
Author :
On :
Thursday, 2 June, 2016
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.


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