Fava Bean, Asparagus and Arugula Salad

Total Time
18mins
Prep 15 mins
Cook 3 mins

I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.

Ingredients Nutrition

Directions

  1. Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
  2. Blanch asparagus tips only, not stalks, for 2 minutes.
  3. Immediately transfer to ice water with a slotted spoon to stop cooking.
  4. Return water to a boil and blanch fava beans for 1 minute.
  5. Transfer to ice water to stop cooking.
  6. Drain asparagus tips and gently peel skins from fava beans.
  7. Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
  8. Divide among 4 plates.
  9. Toss arugula with remaining oil and salt and pepper to taste.
  10. Mound on top of vegetables.
  11. Shave thin slices of cheese over salad and drizzle with vinegar.

Reviews

(2)
Most Helpful

A different and refreshing green salad. I blanched the asparagus because it was too fibrous and substituted parmesan for the romano. I also bought precooked fava beans.

StickyToffee March 21, 2009

Kann, This was such a different tasting salad. We liked it but added more Parmesan, salt and freshly ground pepper. We grow arugula so we're always looking for new recipes for it.Thanks!

Trinkets March 31, 2008

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