Spring Vegetable Sauté
Ingredients
- 1/2 lb fresh or 2 oz dried morel mushrooms (preferably small)
- 2 lb fresh fava beans, shelled (2 cups)
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 1/2 lb thin asparagus, cut diagonally into 1 1/2-inch pieces
- 1 lb sugar snap peas, trimmed
- 4 bunches scallions (white and pale green parts only), trimmed and cut into 2 1/2-inch lengths
- 2 tablespoons chopped fresh mint
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