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.

　　

Ingredients

Makes 6 servings

　　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

　　

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.

　　The Epicurious Cookbook