Instructions: * Note: Blanch beans in boiling water 1 minute, and remove outer shell. Or substitute 1 pound frozen Fordhook lima beans, blanched, and if desired, skinned in same manner.

In a large skillet heat 1 tablespoon olive oil and 1/2 teaspoon butter over moderately-high heat until foam subsides and saute shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl.

In fat remaining in skillet saute snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots. In another skillet heat remaining oil and butter over moderately-high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally until crisp tender. Add fava beans and saute, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.