Spring Vegetable Sauté | Food Stuff

Ingredients

• 1 lb. thin asparagus, trimmed and cut into 1 1⁄2-inch pieces (3 cups)
• 16 baby carrots, peeled
• ¼ tsp. freshly ground black pepper
• ¼ cup chopped fresh parsley
• 1 ½ tsp. finely chopped fresh tarragon
• 10 oz. frozen fava beans or baby lima beans, thawed
• 1 Tbs. fresh lemon juice (optional)
• 8 oz. baby Yukon gold or small new potatoes
• 3 Tbs. olive oil
• 8 small radishes, trimmed and halved lengthwise
• ¾ tsp. salt
• 4 scallions, trimmed and cut into 1-inch pieces
• 4 oz. sugar snap peas, strings removed
• ⅔ cup vegetable broth