Spring Vegetable Stew

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1/4 pound thin white asparagus, cut into 1-inch lengths

1 cup shelled fresh cranberry beans (4 ounces or 1 pound in the pod)

2 tablespoons extra-virgin olive oil

20 thin scallions, white and pale green parts only

1/4 pound Hon Shimeji or beech mushrooms (available at Asian or specialty food markets)


6 white turnips, about 2 inches in diameter, peeled and cut into wedges

2 medium carrots, cut into 1-inch-long sticks

2 1/4 cups vegetable stock

One 6-ounce zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

1/2 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

One romaine heart, cut into 2-inch pieces

2 tablespoons crème fraîche

1 tablespoon small chervil leaves

1 tablespoon minced chives

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