Spring Vegetable Medley

In a large Dutch oven, bring 3 quarts water and salt to a boil over high heat. Add carrots, return to a boil, and cook for 2 minutes. Add squash; cook until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables from water; drain.

In Dutch oven, heat butter and oil over medium heat until butter is melted. Add peas, shallot, and garlic; cook for 3 minutes, stirring frequently. Add carrots and squash; cook, stirring frequently, until tender, about 5 minutes. Add parsley, chives, lemon juice, salt, and pepper; cook for 1 minute, stirring constantly.