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Spring Vegetable Saut


Spring Vegetable Saut Recipe

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
Directions:
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