Vegetables with Shallots and Lemon

[Guest guest]

Vegetables with Shallots and Lemon

 

2 tbsps. olive oil

1 tbsp. unsalted butter

4 shallots, cut crosswise into thin slices

1 lb. sugar snap peas, trimmed

1 lb. asparagus, trimmed and cut diagonally into 1/2-inch slices

3 lbs. fresh fava beans, shelled, blanched in boiling water 1 minute, and outer

skins removed, or 1 lb. frozen Fordhook lima beans, blanched and, if desired,

skinned in same manner

2 3 inch strips lemon zest removed with a vegetable peeler and

cut crosswise into julienne strips

2 tsps. fresh lemon juice

 

In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over

moderately high heat until foam subsides and saute shallots, stirring, until

tender, 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 and add in shallots.

In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over

moderately high heat until foam subsides and saute asparagus with salt to taste,

stirring occasionally, until crisp-tender. Add fava or lima beans and sauté,

stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots,

and salt and pepper to taste and saute, stirring, until just heated through.

Serves 6.

 

 

________________

Make your browsing faster, safer, and easier with the new Internet Explorer® 8.

Optimized for Get it Now for Free! at

http://downloads./ca/internetexplorer/