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Spring Vegetable Medley

3 pounds fresh fava beans (of lima beans), shelled
2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, chopped
salt & pepper to taste
1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut into bite-sized pieces
1 tablespoon finely chopped or grated lemon zest
2 teaspoons fresh lemon juice

Blanch fava beans in boiling water for one minute, cool in ice water then place in a bowl and set aside.
Heat 1 tablespoon olive oil and 1/2 teaspoon butter in a pan.
Add shallots and saut until tender.
Remove shallots to a bowl.
Now saut peas; season with salt to taste. When crisp tender add to shallots.
Add remaining oil and butter and saut asparagus; season with salt to taste.
When crisp tender add the fava beans saut, about 2 minutes more.
Add back the shallots and peas along with zest and lemon juice; season with salt and pepper and heat though.