SAUTEED SPRING VEGETABLES

Sauteed Spring Vegetables image

Provided by Moira Hodgson

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 pound asparagus
2 pounds fava beans
1 pound young zucchini
2 tablespoons extra-virgin olive oil
1 clove garlic, minced (green part removed)
Coarse salt and freshly ground pepper to taste
1 tablespoon fresh tarragon, thyme leaves or parsley

Steps:

Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
Heat the oil in a large skillet and saute the zucchini until lightly browned. Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.
Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini. Cook three to four minutes, or until tender. Season with salt, pepper and tarragon. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 21 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 1078 milligrams, Sugar 26 grams