Begin by preparing the asparagus: fill a large saucepan half full with water, place it over high heat, and bring to a boil. Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling water and cook the asparagus in the water for 2 minutes to blanch them. Remove the strainer from the water and set the asparagus aside. Place the baby carrots in the mesh strainer, place it in the boiling water, and cook the carrots in the boiling water for 2 minutes to blanch them. Add the carrots to the asparagus. Repeat the same blanching procedure for the sugar snap peas and pearl onions, use a paring knife to peel off the outer skin of the pearl onions, and then add both of them to the other blanched vegetables.

Place the fava beans in the mesh strainer, place it in the boiling water, and cook for 10 minutes. Remove the fava beans from the boiling water, discard the water or save for use in soups or sauces, and set the fava beans aside separately to cool. When the fava beans are cool to the touch, using your fingers, peel away the outer skin and then add the fava beans to the other blanched vegetables. In a large non-stick skillet, saute the leeks and orange/yellow pepper in 1 T. of the olive oil for 3 minutes to soften. Add the summer squash, zucchini, corn, and garlic, and saute an additional 2 minutes. Add the blanched vegetables, along with the remaining olive oil and other ingredients, season to taste with salt and pepper, and stir well to combine. Cover, reduce the heat to low, and simmer the mixture for 3 minutes to blend the flavors. Transfer the vegetable mixture to a large bowl or platter for service.

Serves 6