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4 tablespoons margarine, divided
2 cups baby carrots
1/2 pound tiny red potatoes, cut in half
1 bunch green onions, chopped
1 pound fresh or frozen fava beans, shelled
1/2 pound fresh peas
1/2 cup white wine
1/2 pound fresh asparagus, tough ends removed and cut into 2-inch pieces
1 teaspoon fresh, chopped thyme
2 tablespoons fresh, chopped parsley
Salt and pepper to taste
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Heat 2 tablespoons of the margarine in a large skillet. Add the carrots and potatoes. Cover and cook on low heat
for seven to eight minutes, stirring occasionally. Add the green onions, fava beans and peas. Cover and cook another five to six minutes.
Uncover the skillet and increase heat to medium. Add the wine and remaining 2 tablespoons of margarine. Stir to remove any brown bits from pan. Add the asparagus, thyme,
parsley, salt and pepper. Cover, reduce heat back to low and cook five to seven minutes or until asparagus is just tender. Serve.
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