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."
 
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Ready In:
18mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
  • Blanch asparagus tips only, not stalks, for 2 minutes.
  • Immediately transfer to ice water with a slotted spoon to stop cooking.
  • Return water to a boil and blanch fava beans for 1 minute.
  • Transfer to ice water to stop cooking.
  • Drain asparagus tips and gently peel skins from fava beans.
  • Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
  • Divide among 4 plates.
  • Toss arugula with remaining oil and salt and pepper to taste.
  • Mound on top of vegetables.
  • Shave thin slices of cheese over salad and drizzle with vinegar.

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Reviews

  1. A different and refreshing green salad. I blanched the asparagus because it was too fibrous and substituted parmesan for the romano. I also bought precooked fava beans.
     
  2. Kann, This was such a different tasting salad. We liked it but added more Parmesan, salt and freshly ground pepper. We grow arugula so we're always looking for new recipes for it.Thanks!
     
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RECIPE SUBMITTED BY

I live in Western KS and am a K-5 Librarian. I love to cook! Don't we all? I'm married to a VERY picky eater. For me, cooking is a great way to relax. I love baking the best. Christmas is my favorite time of year because I can make so many yummy goodies. I'd like to make goodies year-round but we definitely don't need it!
 
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