Instructions: PREP: Slice carrots on the diagonal 1/4-inch this. Slice red potatoes 1/4-inch thick. Snap tough ends off asparagus, then cut on the diagonal into 2-inch pieces

Bring several quarts of water to boil in a medium saucepan. Add the fava beans and simmer for 2 minutes. Drain and refresh in a bowl of cold water. Drain again and them use your fingers to scrap away part of the outer light-green skin on each fava. Squeeze the skin to pop out the dark-green bean. Set aside the peeled favas.

Heat 2 tablespoons of the butter in a large saute pan. Add the onion and saute over medium heat until softened, about 4 minutes. Add the carrots, potatoes, and salt and pepper to taste. Stir to coat the vegetables with the butter. Reduce the heat to medium-low and cover the pan. Cook until the vegetables begin to soften, about 10 minutes.

Add the asparagus and stock. Bring to a boil, reduce the heat, cover and simmer for 3 minutes. Add the favas, cover and continue simmering until all the vegetables are tender, 2 to 3 minutes. Swirl in the remaining tablespoon of butter and adjust the seasonings. Garnish with the chives and serve immediately.

Makes 4 servings as a main course.

Serving Ideas : vegetarian main course, with crusty bread or biscuits

NOTES : The dish, a light stew, produces plenty of buttery broth, he says, as well as perfectly cooked vegetables. "...a good way to enjoy favas with a minimum of work, and because of the way the vegetables are cooked each retains its individual flavor and character," Bishop writes.

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