Best Broad Bean And Asparagus Salad Recipes

FAVA BEAN, ASPARAGUS AND ARUGULA SALAD

Fava Bean, Asparagus and Arugula Salad image

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.

Provided by Karen in KS

Categories Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6

FAVA BEAN AND ASPARAGUS SALAD

Fava Bean and Asparagus Salad image

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.

Provided by Martha Rose Shulman

Categories salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO

Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino image

Categories Salad Bean Vegetarian Parmesan Asparagus Arugula Fall Boil Gourmet

Yield Makes 4 first-course or lunch main-course servings

Number Of Ingredients 6

Ingredients

1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar

Steps:

Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.