Name: Spring Vegetable Sauté
Yield: Makes 8 servings
Ingredients: 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

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Spring Vegetable SautéAnna Williams

Active time: 40 min Start to finish: 40 min

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.

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