Asparagus, Fava and Pea Shoot Salad

When the market in springtime has fresh asparagus, and the first young fava beans, it is time to make this salad. Use only very thin and very fresh asparagus and very young fava beans for this recipe. Pea shoots are the tendrils of young pea plants. You can find them at your farmer’s market or Asian supermarket. The Parmigiano Reggiano® cheese adds savory crunch and richness as well as calcium and protein to this salad.
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Prep 20 minutes
Cook 5 minutes
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Chef devparm

Asparagus, Fava and Pea Shoot Salad

When the market in springtime has fresh asparagus, and the first young fava beans, it is time to make this salad. Use only very thin and very fresh asparagus and very young fava beans for this recipe. Pea shoots are the tendrils of young pea plants. You can find them at your farmer’s market or Asian supermarket. The Parmigiano Reggiano® cheese adds savory crunch and richness as well as calcium and protein to this salad.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep 20 minutes
Cook 5 minutes
Print Recipe
people
Chef devparm
Ingredients (4 people)
1/2 cup Parmigiano Reggiano (grated)
1/8 cup Olive Oil
1/8 cup Water
1 tsp. Lemon Juice
Pepper to taste
2 lbs. Fava Beans in their pods
1 lb. Asparagus
6 oz. Pea Shoots
2 oz. Parmigiano Reggiano wedge
Directions
  1. To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl.
  2. Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.
  3. Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.
Ingredients (4 people)
1/2 cup Parmigiano Reggiano (grated)
1/8 cup Olive Oil
1/8 cup Water
1 tsp. Lemon Juice
Pepper to taste
2 lbs. Fava Beans in their pods
1 lb. Asparagus
6 oz. Pea Shoots
2 oz. Parmigiano Reggiano wedge
Directions
  1. To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl.
  2. Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.
  3. Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.