Ingredients
- baby Yukon gold or small new potatoes8 oz
- 16 unit
- lb. thin asparagus1 unittrimmed and cut into 1 1?2-inch pieces (3 cups)
- sugar snap peas4 ozstrings removed
- radishes8 smalltrimmed and halved lengthwise
- 3 unit
- scallions (white and light green parts)4 unitcut into 1-inch pieces
- -oz. box frozen fava beans or baby lima beans10 unitthawed
- ?3 cup low-sodium vegetable broth2 unit
- ?4 cup chopped fresh flat-leaf parsley1 unit
- 1 unit
- ?2 tsp. chopped fresh tarragon1 1 unit
Method
1
Halve the baby potatoes lengthwise, then place them in a large skillet with 2 tablespoons of olive oil over medium-high heat, stirring occasionally.
2
Cook the potatoes for 8-10 minutes until they begin to soften and the cut sides develop light golden color.
9 minutes
3
Add the baby carrots and radishes to the skillet, stirring to combine with the potatoes, then continue cooking for 3-4 minutes.
3 minutes
4
Stir in the asparagus and sugar snap peas, cooking for an additional 2-3 minutes until the vegetables are tender-crisp.
2 minutes
5
Push the vegetables to the side of the skillet, then add the remaining 1 tablespoon of olive oil to the center and sauté the scallion pieces for 30 seconds until fragrant.
6
Pour the vegetable broth over all the vegetables and add the thawed fava beans, gently stirring to distribute them evenly throughout.
7
Simmer the mixture for 2-3 minutes, allowing the broth to warm through and the flavors to meld.
2 minutes
8
Remove the skillet from heat and stir in the chopped parsley and tarragon.
9
Drizzle with fresh lemon juice if desired and serve immediately from the skillet or transfer to a serving dish.