GRILLED ASPARAGUS AND ENDIVE WITH FAVAS, ORANGE AND MINT
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot 3/4 full of salted water to boil over high heat. Meanwhile prepare large bowl of ice water. Add the shucked fava beans to the boiling water and boil for 1 min. Drain and transfer to the bowl of ice water. When the beans cool use your fingers to peel off skins. Set aside. Prepare hot fire in a grill and oil the grill rack. Arrange the asparagus and endive on the grill making sure they are perpendicular to the grate bars and do not fall through the grate. ( alternatively use a grill screen) Grill turning occasionally until they are evenly charred 2-3 min total. Arrange on serving platter and season with salt and pepper. Using a zester, zest the orange over a bowl. Peel and segment the rorange allowing the segmaents and any juices to fall into the bowl. Add the olive oil, using a fork break up the orange segments into bite-sized pieces. Season with dalt and pepper. Scatter the fava beans and mint on top of the grilled vegetables. Drizzle with orange dressing and serve immediately. You can substitute English peas for fava beans or grilled fennel for endive. You can use a broiler instead of a grill. Just keep close watch to avoid overcooking
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