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Spring Vegetables with Shallots and Lemon

Fava beans, asparagus, and sugar snap peas are the essence of the season in this vibrant spring dish with a citrus twist; the caramelized shallots are a sweet counterpoint to the zesty zing of the fresh lemon. While this makes a terrific side dish for roasted meats like ham, turkey, or chicken, you can also toss it with pasta or rice for a main-course meal.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut diagonally into 1/2-inch slices
3 pounds fresh fava beans, shelled, blanched in boiling water 1 minute, and outer skins removed; or 1 pound frozen Fordhook lima beans, blanched and, if desired, skinned
2 (3-inch) strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips
2 teaspoons fresh lemon juice

Preparation

  1. Step 1

    In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides. Sauté the shallots, stirring, until tender, about 2 minutes. With a slotted spoon, transfer the shallots to a bowl.

    Step 2

    In fat remaining in skillet, sauté the snap peas with salt to taste, stirring occasionally, until crisp-tender. Add to shallots in bowl.

    Step 3

    In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides. Sauté the asparagus with salt to taste, stirring occasionally, until crisp-tender.

    Step 4

    Add the fava or lima beans and sauté, stirring occasionally, 2 minutes. Add the zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.

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