Spring is the time to take advantage of all your senses, whether it be through sight, sound, or taste; like with the impressive flavors of the season. Freshness and color are a great thing to observe during the next few weeks, just before summer brings heat and humidity. If you’ll notice, delicate green vegetables take-on different characteristics – a little bit heartier with the abundant sunshine of our longer days.
Asparagus and Fava Beans are definitely a gift from nature and right now is the perfect time to appreciate all they have to offer. The sweetness, though slight, is divine on the tongue and with a dab of vinaigrette to contrast the taste, pop with extraordinary savor. The combination of the two are quite different in their own way, even though the colors resemble each other – one is creamy and soft, while the other has fibrous crunch.
Make no mistake this salad will be of great recollection – eating on your patio with a nice breeze in the air, enjoying all your senses, but especially your palate. A crisp glass of white wine with friends and great conversation will enhance the experience.
1 pound fresh asparagus, ends trimmed
1/2 pound fresh fava beans, about 15 – removed from pods
1/3 cup shaved parmesan cheese
1/3 preserved lemon or zest of 1 lemon
1 tablespoon Dijon mustard
1/3 cup good olive oil
pinch of salt & pepper
1. Blanch asparagus and fava beans in boiling water, about 3-4 minutes. Immediately drop into an ice bath to stop cooking. Peel fava beans from their outer husk, set aside. Pat dry asparagus spears.
2. Boil eggs ( I may have made a few extras for snacks) and place in an ice bath to cool. Mince shallot and preserved lemon, set aside. In a small bowl, add all vinaigrette ingredients and whisk until creamy.
3. Rough chop eggs and shave parmesan cheese. On a platter, arrange asparagus and fava beans. Layer eggs and shaved parmesan over top, and drizzle with vinaigrette. Enjoy!