Best Broad Bean And Asparagus Salad Recipes

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ASPARAGUS AND BROAD BEANS



Asparagus and broad beans image

An easy vegetarian recipe for a quick side dish, made with fresh seasonal asparagus and broad beans.

Provided by delicious. magazine

Categories     Healthy salad recipes

Time 20m

Yield Serves 4

Number Of Ingredients 6

400g broad beans, podded
12 asparagus spears, cut into short pieces at an angle
For the dressing
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
2 tbsp chopped fresh mint

Steps:

  • Cook the podded broad beans in a large pan of boiling salted water for 2-3 minutes, then use a slotted ›spoon to remove the broad beans, leaving the water in the pan. Refresh in cold water, then squeeze them from their thin skins and set aside.
  • Bring the water back up to the boil, then add the asparagus. Cook for 2-3 minutes until just soft, then drain.
  • In a bowl, toss together the asparagus, broad beans and the dressing ingredients. Taste, adjust the seasoning and serve warm.

Nutrition Facts : Calories 118kcals, Fat 9.1g (1.3g saturated), Protein 4.5g, Carbohydrate 5g (1.5g sugar), Fiber 5.1g

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

SHRIMP, FAVA BEAN, AND ASPARAGUS SALAD



Shrimp, Fava Bean, and Asparagus Salad image

Categories     Salad     Bean     Leafy Green     Mustard     Shellfish     Lunch     Lime     Shrimp     Asparagus     Spring     Healthy     Honey     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 14

For dressing
1 1/2 teaspoons honey
1 teaspoon Dijon mustard
1/4 cup fresh lime juice
1 tablespoon chopped fresh tarragon leaves
2/3 cup extra-virgin olive oil
1 tablespoon finely chopped fresh chives (wash and dry before chopping)
2 pounds fresh fava beans, shelled (about 1 cup)
1 pound thin asparagus, trimmed and cut diagonally into 2-inch pieces
1 pound medium shrimp (about 30), shelled and deveined
3 cups mâche* (lamb's-lettuce), rinsed and dried
1 1/2 cups frisée* (French curly endive), rinsed and dried
Garnish: 1 tablespoon finely chopped fresh chives
*available at specialty produce markets and some supermarkets

Steps:

  • Make dressing:
  • In a small bowl whisk together honey, mustard, lime juice, and tarragon. Add oil in a stream, whisking until emulsified, and season with salt and pepper. Dressing may be prepared up to this point 1 day ahead and chilled, covered. Bring dressing to room temperature before proceeding. Stir in chives.
  • Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook favas until crisp-tender, about 2 1/2 minutes, and transfer with a slotted spoon to ice water to stop cooking. Drain favas in a colander and gently peel away outer skins. Transfer favas to a large serving bowl.
  • Have ready another large bowl of ice and cold water. Return water in pan to a boil and cook asparagus until crisp-tender, about 3 1/2 minutes. Transfer asparagus with slotted spoon to ice water to stop cooking. Drain asparagus in colander and pat dry with paper towels.
  • Return water in pan to a boil and cook shrimp until just cooked through, about 2 minutes. Transfer shrimp with slotted spoon to paper towels to cool.
  • In bowl with favas, toss together 1/3 cup dressing, asparagus, shrimp, mâche, frisée, and salt and pepper to taste. Drizzle salad with some of remaining dressing and garnish with chives.

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

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

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.

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