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Susan Jung

This recipe is just a rough guideline, and you can use whatever fresh, young vegetables are available. They should be blanched so they're almost cooked, before being sauteed with the other vegetables.
 Ingredients 8-10 young radishes
 300 grams fresh fava beans (about 1.5kg if you buy them in the pods)
 8-10 young carrots
 8-10 stalks of thin asparagus
 8-10 spring onions
 50 grams unsalted butter, divided
 20ml olive oil, divided
 Fine sea salt and rough-flaked sea salt (such as Maldon or fleur de sel)
 Freshly ground black pepper
 Heat 10ml of olive oil and 15 grams of butter in a skillet over a medium-high flame. 
Add the radishes and stir to coat with the butter. 
 Add about 50ml of water to the skillet then cover, lower the heat and cook, shaking the pan frequently until the radishes are crisp-tender. Drain on paper towels. 
 Cut the ends from the spring onions so they're about 16cm long. 
 Bring a large pot of heavily salted water to the boil. Add the fava beans (removed from the pods) and boil until just tender. Drain the favas, rinse with cold water and put in a bowl of ice water to halt the cooking. 
Peel the skin from each bean. 
 Blanch the carrots until crisp-tender, then drain and put them into ice water. 
Prepare the asparagus the same way (cooking until al dente). Drain the vegetables and dry them with paper towels. 
 Heat 10ml of oil and 10 grams of butter in a large, clean skillet. 
Add all the vegetables then season with black pepper and fine sea salt. Saute until the vegetables are heated through. 
Turn off the heat, then stir in the remaining butter. 
Sprinkle with rough-flaked sea salt before serving.



Vegetable saute