Ingredients
- Zest and juice from 1 lemon plus more juice for seasoning
- 2 pounds baby artichokes, 6 globe artichokes, or 1 pound frozen artichoke hearts, thawed
- 2 pounds fava beans, shelled (about 1 cup), or 1 cup frozen edamame (soybeans), thawed
- Kosher salt
- 1 pound asparagus (about 1 large bunch), cut on a diagonal into 2-inch pieces
- 2 tablespoons extra-virgin olive oil plus more for drizzling
- 1 tablespoon unsalted butter
- 1 medium red onion, finely chopped
- Freshly ground black pepper
- 2 tablespoons thinly sliced fresh mint leaves
Description
This Take On A Roman Vignole Showcases The Best And Brightest Of The Season's Bounty.
Bon Appetit Magazine
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