Food & Cooking Recipes Salad Recipes Asparagus, Artichoke, and Fava Bean Salad 2.9 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta. Ingredients For the Salad 2 lemons 3 medium artichokes 3 cups whole milk 5 cups water, plus more for bowl and pan 1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled 2 cups dry white wine 2 pounds fresh fava bean pods, shelled (about 2 cups) ½ cup fresh mint 3 ounces ricotta salata cheese, crumbled (¾ cup) For the Dressing ⅓ cup low-fat buttermilk ⅓ cup extra-virgin olive oil 1 scallion, green part only 3 tablespoons fresh lemon juice (from 2 lemons) 1 teaspoon finely grated lemon zest ¼ teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration. Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool. Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon. Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata. Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve. Rate it Print