Fava Bean, Asparagus and Arugula Salad

Recipe by Karen in KS
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READY IN: 18mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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