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From Gourmet April 1995
Serves 6
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 in same manner
2 [3-inch] strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips
2 teaspoons fresh lemon juice
heat a tbsp oil and 1/2 tbsp butter over mod high until foam subsides. Saute shallots until tender about 2 minutes.
Transfer to bowl with a slotted spoon.
In the same skillet, saute snap peas [salt to taste] until tender crisp then add the shallots.
Now heat remaining oil and 1/2 tbsp butter over mod high heat and saute asparagus until tender crisp [salt to taste]
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.
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