Last Taste of Spring: Asparagus and Fava Bean Salad

June 18, 2012

Asparagus and fava beans are disappearing from local farmer's markets as the summer's produce begins to ripen. Savor the last tastes of your favorite spring vegetables in this asparagus and fava bean salad. Asparagus and fava beans are blanched and tossed in a lemon-mint vinaigrette. Enjoy this salad with grilled bread and a refreshing beverage (perhaps a sparkling lemonade).

Asparagus and Fava Bean Salad

Ingredients:

salt
1 pound asparagus, cut diagonally into 2-inch pieces

2 tablespoons olive oil

2 teaspoons freshly squeezed lemon or orange juice

1/2 teaspoon sugar

2 pounds fresh fava beans, shucked, blanched, and peeled

1 cup fresh mint leaves

freshly-ground black pepper

1 tablespoon grated lemon or orange zest for garnish (optional)

Directions:

Blanch the asparagus in salted, boiling water for 1-2 minutes then drain and rinse under cold water.

In a large bowl, combine the olive oil, lemon juice and sugar, whisking until sugar is dissolved. Add fava beans, asparagus, mint, and salt and pepper, to taste.