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Chefs’ Collections

Fava Bean and Asparagus Salad

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Ingredients

  • 2 pounds fava beans, shelled and skinned
  • 1 pound trimmed asparagus, preferably fat spears
  • 2 tablespoons chopped fresh mint, dill or tarragon
  • 2 tablespoons minced chives
  • 1 to 2 teaspoons lemon zest (to taste)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons red or white wine vinegar or sherry vinegar
  • Salt to taste
  • 1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons low-fat plain yogurt
  • 1 ounce Parmesan, shaved
  • 1 15-ounce can chickpeas, drained and rinsed
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      502 calories; 16 grams fat; 3 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 71 grams carbohydrates; 26 grams dietary fiber; 28 grams sugars; 31 grams protein; 5 milligrams cholesterol; 425 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings.

Preparation

  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.
  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.

45 minutes

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