Sauteed Spring Vegetables

Name: Sauteed Spring Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
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

By Moira Hodgson

Updated Oct. 12, 2023

Total Time: 25 minutes
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: 5(7)
Comments: Read comments

Featured in: FOOD; It's a Good Time for Fresh Young Vegetables

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Trim the tough ends from the asparagus. Cut the asparagus into one-inch pieces. Peel the fava beans and slice the zucchini.
Step 2
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.
Step 3
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.