Fresh-picked fava beans are one of the annual joys of spring. Despite the tedium of shelling and peeling, the sweet and tender beans are worth the gleaning effort. This dish is simplicity itself, allowing the nutty, almost herbaceous flavor of the beans to really shine. The favas are gently warmed in a simple trio of butter, garlic, and shallots. A splash of lemon juice and a sprinkling of fresh tarragon and toasted hazelnuts finish the dish.

Place the butter and shallots in a skillet and cook over very low heat until the shallots are soft and tender, about 5 minutes. Do not allow the butter to brown. Add the garlic and continue cooking for another 2 minutes or until the garlic is soft and fragrant. Add a pinch of salt, a few gratings of freshly ground pepper, and the fava beans, and cook until the favas are heated through, 2 or 3 minutes. Do not overcook; prolonged cooking will cause the beans to lose their vibrant green color. Add the lemon juice and tarragon, and stir to blend. Transfer the fava beans to a warm shallow bowl and sprinkle with the toasted hazelnuts. Serve immediately.

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