Ingredients:

• 2 tbsps – Olive oil
• 1 tbsp – unsalted Butter
• 4 – shallots, cut crosswise into thin slices
• salt to taste
• 1 pound – Sugar snap peas, trimmed
• 1 pound – asparagus, trimmed and cut diagonally into 2-inch pieces
• 3 pounds – fresh Fava beans (shelled, blanched in boiling water for 1 minute)
• 1 tbsp – finely chopped or grated Lemon zest
• 2 tsps – fresh Lemon juice

Method:

1. In a large skillet, heat 1 tbsp olive oil and 1/2 tsp butter over moderately high heat. Once the foam subsides, saute shallots, stirring until tender for about 2 minutes.
2. With a slotted spoon, transfer shallots to a bowl.
3. In fat remaining in skillet, saute snap peas with salt to taste, stirring occasionally, until crisp-tender. Then add shallots.
4. In another skillet, heat remaining oil and butter over moderately high heat. Saute asparagus with salt to taste, stirring occasionally until crisp-tender.
5. Add fava beans and saute, stirring occasionally, for 2 minutes.
6. Add zest, lemon juice, snap peas, shallots, salt and pepper to taste. Saute stirring until just heated through.

Recipe courtesy of Sify Bawarchi