This recipe combines two of the best products of the spring season. Make sure the asparagus you buy has tight tips as they are the freshest. Fava beans are also known as broad beans. Some farmers sow them in the fall, so they are one of the first legumes to reach the market in springtime. Working with fava beans is a little labour intensive, but the flavour is quite rewarding. Choose pods that are green and firm, feeling them to make sure they have good sized beans inside.
- 1 cup fava beans, shelled but not skinned
- 6 medium-sized spears of asparagus, trimmed
- 1/4 cup freshly grated parmesan cheese
- 1 tbsp. olive oil
- salt and pepper to taste
Bring a pot of water to a rolling boil and add the fava beans. Blanch for about 3-4 minutes, then remove with a slotted spoon and plunge into an ice water bath for about 30 seconds. Drain and set aside, while you do the same with the asparagus.
Gently squeeze the fava beans out of their shells and into a bowl. Cut the asparagus into short lengths and add to the fava beans. Add the salt, pepper and olive oil. Mix. Just before serving, sprinkle on the parmesan cheese.
-- Don Genova dongenova.com