Right now, we're in that brief but wonderful window where asparagus, broad beans and fresh peas all in season at the same time. They make such a fantastic combination that I couldn't resist cooking a big pile up altogether, draining them and tipping them back into the pan with a good knob of butter and some chopped mint, just to mix. I served them with some pan-fried scallops, slices of crispy pancetta and a dollop of plain risotto on the side. Hard to beat!
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