Fava Bean, Asparagus and Arugula Salad

“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.”
READY IN:
18mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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