Ingredients

1 1/4 pounds fresh fava beans, shelled (about 1 1/4 cups)
3 tablespoons unsalted butter
1 medium onion, chopped
2 medium carrots, peeled and sliced on the diagonal 1/4-inch thick
3/4 pound red potatoes, sliced in 1/4-inch thick
Salt
Freshly ground black pepper
3/4 pound asparagus, tough ends snapped off, then cut on the diagonal into 2-inch pieces
1 cup vegetable stock (or chicken stock for nonvegetarians)
2 tablespoons snipped fresh chives

Directions

Bring several quarts of water to boil in a medium saucepan. Add the fava beans and simmer for 2 minutes. Drain and refresh in a bowl of cold water. Drain again and them use your fingers to scrap away part of the outer light-green skin on each fava. Squeeze the skin to pop out the dark-green bean. Set aside the peeled favas.

Heat 2 tablespoons of the butter in a large saute pan. Add the onion and saute over medium heat until softened, about 4 minutes. Add the carrots and potatoes, and then salt and pepper to taste. Stir to coat the vegetables with the butter. Reduce the heat to medium-low and cover the pan. Cook until the vegetables begin to soften, about 10 minutes.

Add the asparagus and stock. Bring to a boil, reduce the heat, cover and simmer for 3 minutes. Add the favas, cover and continue simmering until all the vegetables are tender, 2 to 3 minutes. Swirl in the remaining tablespoon of butter and adjust the seasonings. Garnish with the chives and serve immediately. Makes 4 servings as a main course.