This is one of my favorite spring salads. I love fava beans, and their season is so short that I buy them every time I find them and the farmers market between May and July.
This recipe is super easy, absolutely divine, very Italian, and very elegant in its simplicity.
| Servings | Prep Time |
| 2-3 people | 10 minutes |
| Cook Time |
| 20 minutes |
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This is one of my favorite spring salads. I love fava beans, and their season is so short that I buy them every time I find them and the farmers market between May and July.
This recipe is super easy, absolutely divine, very Italian, and very elegant in its simplicity.
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Ingredients
- 2 lbs fresh fava beans
- 1 bunch Fresh asparagus
- 1 Fennel
- chives, herbs de Provence, extra-virgin olive oil, balsamic vinegar and salt to taste
- Pecorino cheese optional
Servings: people
Units:
Instructions
- Shell the fava beans and cook them in salted boiling water for two minutes.
- Drain them and, as soon as they cool down enough to be handled, remove the outer peel. Set aside.
- Rinse the asparagus, cut the very ends, and remove the outer (tougher) leaves of the fennel. Slice the fennel quite thin. You can use the removed part for a broth, as well as the asparagus ends.
- Arrange asparagus and fennel on a baking sheet and dress with your favorite herbs, olive oil, and salt. I have used herbs de Provence and chives.
- Bake for 15 minutes at 425F.
- Assemble the salad by chopping asparagus and fennel into the mixing bowl where the fava beans are.
- Dress the salad to taste (keep it simple); used extra-virgin olive oil, salt, pepper, and balsamic vinegar. You can shave some pecorino cheese, if you have it.
- Serve warm. Buon appetito!
Recipe Notes
Ben and I had it as a complete meal. If this is an appetizer can serve 3-4 people, maybe with some good bread or crostini and the addition of some shaved pecorino cheese.
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