Recipe highlight: Fava Bean and Asparagus Salad

The Flavors of Spring! Taxes are done, daffodils are in bloom and the sound of “cheeseburger” is in the air. It must be Spring! So many things to love about this time of year, such as the crisp fresh flavors of spring produce, One of my favorite springtime vegetables is fava beans (admit it, you are saying the line “fava beans and a nice chianti” in your head right now!). Well, there’s more to these lovely beans than just an iconic movie quote.

Fava beans, also known as broad beans, are the king of all beans. Their flavor is smoother, sweeter, and richer than most other beans. And while they are growing in popularity, they still have not become a staple spring in most supermarkets, but farmers markets are proud to provide this lovely treat to those who are willing to try them. Be warned - fava beans are a chore too, but trust me – it’s worth the effort!

First, remove the beans from the pods (much like you would when shelling peas) by running a finger up the seam of the pod, splitting it open, and removing the beans. There are about 4 to 5 beans per pod.  At this point, you’ll notice that the bean has a thick white-ish skin around it which also needs to be peeled off. To remove the second skin, put the fava beans in boiling salted water to blanch for 30 seconds. Remove the beans from the boiling water and submerge them in ice-cold water to stop the cooking process. This step softens the second skin, making it easier to remove. With your fingers, squeeze the bean out from its skin. 

Now, you can use the beans as directed in any recipe of your choice – such
the following beautiful spring salad:

Fava Bean and Asparagus Salad
Green fava beans! Green asparagus! Green pistachios! ...
You get the idea—this salad is a celebration of spring. 

1/4 cup coarsely chopped raw pistachios
1 1/2 cups shelled fava beans
Salt
2 Tbsp. white wine vinegar
Black pepper
1/3 cup olive oil
1 bunch asparagus, sliced thinly lengthwise on a mandolin
2 cups trimmed arugula
½ cup fresh mint leaves
2 Tbsp. fresh tarragon leaves

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing
occasionally, until fragrant but not browned, 5–8 minutes. Let cool.  Cook
fava beans in a large saucepan of boiling salted water until tender, about 4
minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice
water. Drain, remove skins, and transfer beans to a small bowl.
Combine shallot and vinegar in another small bowl; season with salt and
pepper and set aside at least 10 minutes. Whisk oil into shallot mixture;
season vinaigrette with salt and pepper.  Combine beans, asparagus,
watercress, mint, and tarragon in a large bowl; add vinaigrette and
pistachios and toss to combine. Enjoy!!

--contributor Jill Rozier
Lake Tahoe Markets
www.LakeTahoeMarkets.com