Spring Pea and Fava Bean Crostini

• HEALTHY
• VEGETARIAN

Ingredients

1. 1 1/2 tablespoons unsalted butter, softened
2. 1 teaspoon minced chervil
3. 1 teaspoon minced tarragon
4. 1 teaspoon minced chives
5. 1/2 teaspoon finely grated lemon zest
6. 1/2 teaspoon fresh lemon juice
7. 1/4 teaspoon minced garlic
8. Salt and freshly ground pepper
9. 2 pounds fava beans in their pods, shelled (2 cups)
10. 1 tablespoon extra-virgin olive oil
11. 1/4 pound thin asparagus, cut into 1/2-inch lengths
12. 1/4 pound sugar snap peas
13. 1/2 cup shelled fresh or frozen English peas (2 1/2 ounces)
14. 2 shallots, thinly sliced
15. 3 tablespoons water
16. 4 slices country bread, toasted

1. In a small bowl, using a fork, blend the butter with the chervil, tarragon, chives, lemon zest, lemon juice and garlic. Season with salt and pepper.
2. Blanch the fava beans in a medium saucepan of boiling water for 1 minute. Drain and let cool slightly, then peel the fava beans and discard the skins.
3. Heat the olive oil in a large skillet. Add the asparagus, snap peas, English peas (if fresh) and shallots and cook over moderate heat, stirring, about 4 minutes. Add the fava beans, English peas (if frozen) and water and cook until heated through, about 2 minutes. Remove from the heat and swirl in the herb butter. Season with salt and pepper.
4. Set a piece of toasted country bread in the center of each plate. Spoon the vegetables on top and serve.