Spring Vegetables

This is a very pretty combination of greens. I like to serve this at dinner parties too because it can all be made ahead of time and then sautéed in butter at the last minute.

Serves 6

12 stalks of asparagus cut into 1-inch pieces on the diagonal

2 cups of snap peas, strings removed

1 cup snow peas, strings removed

1 cup fresh fava beans (if in season)

1 tablespoon fresh thyme, or 2 teaspoons dried thyme

1 cup frozen peas

2 tablespoons butter

2 leeks, washed and thinly sliced

2 cloves of garlic, crushed

Salt and pepper

In a large bowl filled with cold water, add ice. Set aside.

Bring a large pot of salted water to a boil. Add asparagus, and cook one minute. Remove with a strainer and place in cold water. Bring water back to a boil. Continue adding ice in between each addition of hot vegetables. Add snap peas and cook one minute. Remove with a strainer and place in cold water. Bring water back to a boil. Add snow peas and cook for one minute. Remove with a strainer and place in cold water. Add fava beans and cook for one minute. Remove with a strainer and place in cold water Drain all the vegetables. (If you need them for later, place in a plastic bag in the refrigerator.)

In a large skillet, add butter and sauté the leeks until they are golden brown (around 5 minutes). Add garlic and cook for 30 seconds. Add remaining vegetables (including frozen peas and thyme) and salt and pepper and sauté until heated through. Taste for seasoning. Serve.