SPRING VEGETABLE SAUTE

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SPRING VEGETABLE SAUTE

 

Active time: 40 min Start to finish: 40 min

1/2 lb fresh or 2 oz dried morel mushrooms (preferably

small)

2 lb fresh fava beans, shelled (2 cups)

1/2 stick (1/4 cup) unsalted butter, softened

1 1/2 lb thin asparagus, cut diagonally into 1

1/2-inch pieces

1 lb sugar snap peas, trimmed

4 bunches scallions (white and pale green parts only),

trimmed and cut into 2 1/2-inch lengths

2 tablespoons chopped fresh mint

 

If using dried morels, soak in warm water to cover 30

minutes. Agitate fresh or dried morels in water to

dislodge grit, then lift from water, squeezing out

excess, and pat dry with paper towels. Whether using

fresh or dried, leave small morels whole and halve or

quarter larger ones.

 

Cook beans in a 4-quart saucepan of boiling salted

water 3 minutes, then transfer with a slotted spoon or

skimmer to a colander and rinse under cold water. Peel

skins from beans with your fingers. (Keep water

simmering, covered.)

 

Heat 2 tablespoons butter in a 12-inch nonstick

skillet over moderately high heat until foam subsides,

then sauté morels, stirring, until tender, about 4

minutes. Season with salt and pepper. Remove from heat

and let stand, covered.

 

Return water in saucepan to a boil, then cook

asparagus, sugar snaps, and scallions until

crisp-tender, 1 1/2 to 2 minutes. Add beans and

immediately drain well in colander. Add vegetables and

remaining 2 tablespoons butter to morels and toss to

combine. Stir in mint and salt and pepper to taste and

serve immediately.

 

Cooks' notes:

• Dried morels can be soaked and patted dry 1 day

ahead and chilled, covered.

• Fava beans can be cooked and peeled 1 day ahead and

chilled, covered.

• Be aware that fava beans can cause a potentially

fatal reaction in some people of Mediterranean,

African, and Pacific Rim descent.

• Asparagus, sugar snaps, and scallions can be trimmed

and cut 1 day ahead and chilled in sealed plastic bags

lined with dampened paper towels.

 

Makes 8 servings.

 

 

 

 

 

 

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