Fava Bean and Asparagus Salad
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds fava beans, shelled and skinned
- 1pound trimmed asparagus, preferably fat spears
- 2tablespoons chopped fresh mint, dill or tarragon
- 2tablespoons minced chives
- 1 to 2teaspoons lemon zest (to taste)
- 1tablespoon fresh lemon juice
- 2tablespoons red or white wine vinegar or sherry vinegar
- Salt to taste
- 1small garlic clove, minced or puréed, or 2 tablespoons minced shallots
- 3tablespoons extra virgin olive oil
- 2tablespoons low-fat plain yogurt
- 1ounce Parmesan, shaved
- 115-ounce can chickpeas, drained and rinsed
Nutritional analysis per serving (4 servings)
507 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 72 grams carbohydrates; 27 grams dietary fiber; 29 grams sugars; 31 grams protein; 1169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
- Step 2
Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.
- Advance preparation: The skinned favas and the blanched or steamed asparagus will keep for 2 days in the refrigerator.
Private Notes
Comments
For anyone who has a bit of arable land: Fava beans are very easy to grow here in Zone 7 (Northern Virginia). We plant them in the autumn. They grow, die back in the winter, then re-sprout in the spring from the (now large) roots.
And, they add nitrogen to the soil, and the pods and skins compost extremely fast.
Just made this with fresh fava beans, young garlic and asparagus from the market - a great way to enjoy this seasonal treat. I grated the garlic, which sped things up nicely, and used cannelini beans because that's what I had. Definitely a keeper.
NYT, I love your recipes...this one has all the right stuff in it. But as always, not enough dressing to my taste. I've tripled the proposed amount of dressing. And added a can of tuna to make it a complete meal. Will do this again.
This is so good. Also, this dressing would be aces on any number of green veg.
Had both Fava Beans and Asparagus from our CSA. Followed the recipe exactly but left out the optional garbanzos. Herbs were chives, mint, tarragon. It was fantastic. Served as a side with flat iron steak, arugula salad(NYT) and homemade sourdough with seasoned butter. Guests were impressed with all.
This is a lovely, adaptable spring salad that can accompany many sorts of proteins, such as roast pork or chicken. The core of favas and asparagus stay, but other additions could change. For example, I used only mint. The sherry vinegar really made a difference in the flavor complexity. Instead of chives I used the tender interiors of Porri di Cervere, sliced very thinly across. These are long necked spring leeks that are sweet and mild. Next time I'll use creme fraiche instead of yogurt.
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