Spring Vegetables with Shallots and Lemon
2 T. olive oil
1 T. 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 t. fresh lemon juice
In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté 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 sauté 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 sauté, stirring, until just heated through.