Spring Vegetable Stew

Ingredients

• 1/4 pound thin white asparagus, cut into 1-inch lengths
• 1 cup shelled fresh cranberry beans (4 ounces or 1 pound in the pod)
• 2 tablespoons extra-virgin olive oil
• 20 thin scallions, white and pale green parts only
• 1/4 pound Hon Shimeji or beech mushrooms (available at Asian or specialty food markets)
• Salt
• 6 white turnips, about 2 inches in diameter, peeled and cut into wedges
• 2 medium carrots, cut into 1-inch-long sticks
• 2 1/4 cups vegetable stock
• One 6-ounce zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
• 1/2 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• One romaine heart, cut into 2-inch pieces
• 2 tablespoons crème fraîche
• 1 tablespoon small chervil leaves
• 1 tablespoon minced chives

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