1 spring onion, or 4 green onions, trimmed and sliced
2 clove garlic, finely chopped
3 tbsp. olive oil
3 tbsp. lower-sodium chicken broth or water
8 oz. asparagus, trimmed and cut into 1 1/2-inch pieces
1 c. shelled fresh fava beans (from about 1 pound pods), peeled, or sugar snap peas, trimmed and halved crosswise
1 c. shelled fresh English peas (from about 1 pound peas in the pod) or frozen peas (thawed)
1/2 head escarole, torn into bite-size pieces (about 2 cups)
1/2 c. loosely packed fresh basil leaves
1 tbsp. finely grated lemon peel
1 tbsp. fresh lemon juice
1 tbsp. finely chopped fresh chives
1/2 c. loosely packed baby spinach leaves
Parmesan cheese, for serving
In heavy 12-inch skillet, combine spring onion, garlic, oil, and broth; heat to simmering on medium heat. Cover; cook about 2 minutes, or until onion softens slightly.
Add asparagus, fava beans, and peas and sauté 2 to 3 minutes, or until beans and peas are heated through. Add escarole, spinach, and basil; sauté 2 to 3 minutes, or until escarole wilts and asparagus is crisp-tender.
Stir in lemon peel and juice. Season to taste with kosher salt. Transfer to serving platter; sprinkle with chives and grated Parmesan. Serve immediately.