Morels and Broad Beans

This is a simple but rich spring recipe that combines the earthy quality of morels with the bright sweetness of broad beans (favas). Small broad beans don't need to be individually peeled; if you're using larger ones or older ones (with brownish papery pods), blanch the shelled beans in boiling water for about a minute, then grasp them by the furrowed ends and slip them out of their skins.