SPRING VEGETABLES WITH SHALLOTS AND LEMON

4 shallots, cut crosswise into thin slices
1 lb sugar snap peas, trimmed
1 lb asparagus, trimmed and cut diagonally into 1/2-inch slices
1 lb frozen lima beans, blanched
2 3-inch strips lemon zest, cut into julienne strips
2 tsp fresh lemon juice
2 tsp olive oil
1 tbsp unsalted butter
Preparation

In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon 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 same skillet, saute snap peas and salt to taste. Stir occasionally until crisp-tender and add in shallots.

In new skillet, heat remaining tablespoon oil and 1/2 tbsp butter over moderately high heat until foam subsides and saute asparagus with salt to taste, stirring occasionally, until crisp-tender.

Add lima beans and saute, stirring occasionally, 2 minutes.

Add lemon zest, lemon juice, snap peas, and shallots, and salt and pepper to taste and saute. Stir until just heated through.

Makes 6 servings