Spring Vegetables with Shallots and Lemon - Chef David Russo, Instructor of Culinary Arts, Ivy Tech State College.

Here's a tasty and refreshing vegetable side dish that's easy to prepare.  Chef Russo prepared it for an Easter dinner at cooking class.

Ingredients:

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
Salt to taste
1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
½ pound green beans, trimmed and snapped1 yellow summer squash, halved and sliced
1 tablespoon finely chopped or grated lemon zest
2 teaspoons fresh lemon juice

In a large skillet heat 1 tablespoon olive oil and 1/2 teaspoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl.

In fat remaining in skillet sauté snap peas with salt to taste, stirring occasionally, until crisp tender and add shallots. In another skillet heat remaining oil and butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally until crisp tender. Add green beans and summer squash and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring until just heated through.