Sauteed Spring Vegetables

• 1 pound asparagus
• 2 pounds fava beans
• 1 pound young zucchini
• 2 tablespoons extra-virgin olive oil
• 1 clove garlic, minced (green part removed)
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon fresh tarragon, thyme leaves or parsley

1. Trim the tough ends from the asparagus.
2. Cut the asparagus into one-inch pieces.
3. Peel the fava beans and slice the zucchini.
4. Heat the oil in a large skillet and saute the zucchini until lightly browned.
5. Add the garlic and cook for one to two minutes, stirring to avoid letting it burn.
6. Meanwhile, blanch the asparagus and fava beans, drain and add them to the zucchini.
7. Cook three to four minutes, or until tender.
8. Season with salt, pepper and tarragon.
9. Serve hot or at room temperature.

asparagus, fava beans, zucchini, extravirgin olive oil, clove garlic, salt, fresh tarragon

Taken from cooking.nytimes.com/recipes/7600 (may not work)