Spring Vegetable Sauté Recipe | Epicurious

Name: Spring Vegetable Sauté Recipe | Epicurious
Ingredients: Zest and juice from 1 lemon plus more juice for seasoning; 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed; 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed; Kosher salt; 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces; 2 tablespoons extra-virgin olive oil plus more for drizzling; 1 tablespoon unsalted butter; 1 medium red onion, finely chopped; Freshly ground black pepper; 2 tablespoons thinly sliced fresh mint leaves

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This take on a Roman vignole showcases the best and brightest of the season's bounty.

Keywords

italian
artichoke
fava bean
asparagus
side
dinner
gluten free
nut free
vegetarian
saute
easter
spring
bon appétit

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Ingredients

Zest and juice from 1 lemon plus more juice for seasoning
2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
Kosher salt
1 pound asparagus (about 1 large bunch), cut on a diagonal into 2" pieces
2 tablespoons extra-virgin olive oil plus more for drizzling
1 tablespoon unsalted butter
1 medium red onion, finely chopped
Freshly ground black pepper
2 tablespoons thinly sliced fresh mint leaves