Fava Bean, Asparagus and Arugula Salad |
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Prep Time: 15 Minutes Cook Time: 3 Minutes |
Ready In: 18 Minutes Servings: 4 |
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I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions. Ingredients:
1/2 lb asparagus, trimmed |
2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans |
2 tablespoons extra virgin olive oil |
1/4 lb arugula, coarse stems discarded |
1/2 lb pecorino romano cheese |
2 teaspoons balsamic vinegar |
Directions:
1. Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
2. Blanch asparagus tips only, not stalks, for 2 minutes.
3. Immediately transfer to ice water with a slotted spoon to stop cooking.
4. Return water to a boil and blanch fava beans for 1 minute.
5. Transfer to ice water to stop cooking.
6. Drain asparagus tips and gently peel skins from fava beans.
7. Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
8. Divide among 4 plates.
9. Toss arugula with remaining oil and salt and pepper to taste.
10. Mound on top of vegetables.
11. Shave thin slices of cheese over salad and drizzle with vinegar.
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