Sautéed Summer Vegetables


Yield: 6 People


Work: 1 Hour


Total: 1 Hour


How to

  • Gather Ingredients and Tools and prep Ingredients as indicated.

  • Salt a Pot of water and bring to a boil. Fill a Bowl with Ice and Water (Ice Bath) for quickly cooling veg.

  • Cook Fava Beans in boiling water for 1 min, remove with Slotted Spoon and cool in Ice Bath, then repeat with Asparagus. Set aside.

  • Heat 1 Tbsp Butter and cook Onion until translucent, then place in empty Bowl.

  • Heat 1 Tbsp Butter and sauté Arugula until soft, add to bowl with Onion.

  • Heat 1 Tbsp butter and heat Fava Beans and Asparagus until warm, then add to the Bowl of Onion and Arugula.

  • Add Mint and Cheese to the Bowl and mix everything. Check seasoning and add salt if desired.


  • Try different Herbs or Cheeses.

  • Try adding Fermented Garlic.

  • Add some toasted Hazelnuts for texture and nuttiness.

  • Add Fresh Peas to for some sweetness and texture.

  • Try not cooking the Arugula and make a Salad.

  • When eating leftovers, warm the mixture to the same temperature when it was consumed fresh.


  • 1 Cup Fava Beans, shelled

  • 1 Large Bunch Asparagus, pencil cut into 2 inch pieces

  • 3 Cup Arugula, rough chop/torn

  • 1 Medium Red Onion, chopped

  • 4 Tbsp Hard Cheese, shaved

  • 5 Sprigs Mint, rough chopped

  • 3 Tbsp Butter

  • Salt to taste


  • Knife

  • Cutting Board

  • Bowl x 2

  • Measuring Cup

  • Measuring Spoons

  • Pot

  • Large Skillet

  • Slotted Spoon

  • Spoon

  • Box Grater

  • Airtight Container


  • Airtight Container in the Fridge for 2 days.


Questions about this recipe? Ask Chef Pierson!