Ingredients
1½lbfava beans
1lbEnglish peas
¾lbyellow wax beans
1lbasparagus
4tbspextra-virgin olive oil
1mediumonion
2clovesgarlic
¼cupdry white wine,or water
salt and freshly ground black pepper,as needed
½cupmint,chiffonade
Preparation
While shelling fava beans, bring a small pot of water to a boil.
Add shelled favas and cook for 2 minutes. Drain, then plunge into ice water to stop cooking and set the color. Drain again, then slip the skin off each bean using the fingers. Place beans in a small bowl. Set aside.
Shell peas and add to favas. Meanwhile, in a saucepan, bring a few inches of water to a boil. Add wax beans and cook for 2 minutes. Drain, then plunge into ice water. Drain again. Set aside.
Prepare asparagus by breaking tough ends off where they give, and then peel each stalk. Cut trimmed asparagus diagonally into 2-inch lengths. Set aside.
Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook for about 2 minutes until fragrant, stirring frequently. Add garlic and cook another minute or so, stirring frequently.
Add remaining olive oil and asparagus, turn heat to medium-low, and cook for 5 to 7 minutes until asparagus is just tender when pierced with a fork, depending upon their thickness and freshness. Shake pan to prevent asparagus from sticking.
Add wax beans and stir to incorporate. Add wine or water and gently fold in favas and peas. Season with ¼ teaspoon salt and ¼ teaspoon pepper and cook for about 1 minute just until favas and peas are warm.
Adjust seasoning, if necessary, before turning onto a warm serving platter. Scatter with mint chiffonade and drizzle with high-quality extra-virgin olive oil, if desired.
Serve and enjoy!
