Best Fava Bean Asparagus And Arugula Salad Recipes

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

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.

Fava Bean, Asparagus and Arugula Salad image

Provided by Karen in KS

Categories Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

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.