1/2 pound asparagus, cut into 1/2-inch pieces and blanched
1/2 pound fava beans, blanched and cleaned
1/4 pound peas, blanched
1 bunch basil, cleaned and blanched
1 cup olive oil
1 shallot, finely diced
1/4 cup chopped herbs, thyme and oregano leaves
2 cups vegetable stock
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