Spring Vegetables with Shallots and Lemon

Recipe by
Total Time:
30-45 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Salad Recipes. You may also want to try Pepper and Rice Salad , Summer Salad, Carrot and Orange Salad , Cauliflower and Egg Salad

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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.

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