Spring Vegetable Sauté

Name: Spring Vegetable Sauté
Yield: 6 Servings
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-inch pieces; 2 tablespoons extra-virgin olive oil plus more for drizzling; 1 tablespoon unsalted butter; 1 medium red onion, finely chopped t; Freshly ground black pepper; 2 tablespoons thinly sliced fresh mint leaves

By Oliver StrandPhotography by Randy Harris

April 16, 2012

Image may contain Plant Food Vegetable Seasoning and Produce

Recipe notes