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Asparagus and Fava Beans with Toasted Almonds

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Christopher Testani

Source: Martha Stewart Living, April 2015

Ingredients

  • 1 1/2 pounds fresh fava beans, shelled
  • Coarse salt and freshly ground pepper
  • 1 pound asparagus, tough ends removed
  • 3 tablespoons extra-virgin olive oil, plus more if needed
  • 2 cloves garlic, minced
  • Juice and zest (removed in long strips) of 1 lemon
  • 1/2 cup raw almonds, toasted and chopped

Directions

  1. Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.

  2. Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.

  3. Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

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