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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 221.1
  • Total Fat: 6.8 g
  • Cholesterol: 7.8 mg
  • Sodium: 8.4 mg
  • Total Carbs: 29.6 g
  • Dietary Fiber: 10.4 g
  • Protein: 11.5 g

View full nutritional breakdown of Spring Vegetables with Shallots and Lemon calories by ingredient
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Spring Vegetables with Shallots and Lemon

Submitted by: KAT2450

Introduction

From Epicurious.com From Epicurious.com
Number of Servings: 4

Ingredients

    1 T Olive Oil
    1 T Unsalted Butter
    4 Shallots, cut crosswise into thin slices
    1 LB. Sugar Snap Peas
    1 LB. Asparagus, Trimmed and cut diagonally into 1/2" slices
    1 LB. Fresh Fava Beans, shelled, blanched in boiling water 1 min., outer skins removed
    2 t. Fresh Lemon Juice
    2 3" strips lemon zest removed with vegetable peeler and cut crosswise into julienne strips

Directions

In a large skillet, heat 1/2 T oil and 1/2 T. butter over moderately high heat until foam subsides and saute shallots, stiring until tender, about 2 min. 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 in shallots.

In skillet, heat remaining 1/2 T oil and 1/2 T 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 min. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and saute, stirring until just heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user KAT2450.






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