Asparagus, fava bean & pea shoot salad
Experience the freshness and vibrant flavors of asparagus, fava beans, and pea shoots in this delightful salad. Perfect for a light and satisfying meal.
Ingredients:
- 2-3 oz. fresh pea shoots
- 2 lbs. asparagus, blanched, and cut into 1/4" discs
- 3 lbs. fava beans, shelled, blanched, and peeled
- 2-3 oz. Pecorino cheese, coarsely grated
- Drizzles of the very best extra virgin olive oil you have
- Best flaked salt you have (sea salt, kosher, etc.)
- Freshly cracked peppercorns
Instructions:
- Cook asparagus briefly in boiling water until it turns bright green, then transfer to a bowl of ice water to halt the cooking process. Make sure to dry the stems well, you can use paper towels if necessary. Slice the stems into 1/4-inch pieces, keeping the tips whole. Set aside.
- Remove the outer shells of the fava beans, then blanch them in hot water for 2-3 minutes. Cool them rapidly in ice water, drain properly, and peel off the skins if desired. Otherwise, keep the skins on for extra texture. Set aside.
- Roughly chop the pea shoots into thirds and arrange them on a serving platter measuring approximately 12 to 14 inches. Distribute the asparagus and fava beans evenly over the pea shoots.
- Drizzle the olive oil gently across the salad, ensuring not to use too much. Sprinkle with grated Pecorino cheese (or you can use Parmigiano Reggiano) and lightly season with salt and a small amount of cracked pepper. Finish by delicately drizzling balsamic vinegar if desired, but the salad is just as delicious without it.
Summary:
- Calories: 1977 kcal
- Fat: 63 g
- Protein: 153 g
- Carbs: 284 g
- Potassium: 6904 mg
- Magnesium: 674 mg