I was SO HAPPY to find these spring veggies at my food coop, and so I ran to the NY Times Cooking section to figure out what to do with them. I adapted this recipe slightly, but both versions are amazingly delicious and super easy to boot. Ingredients:
- 2 pounds fava beans, shelled and skinned
- 1 pound trimmed asparagus, (I used white, which looks very pretty, as you can see)
- 2 tablespoons chopped fresh mint
- 2 tablespoons minced chives
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2 tablespoons red or white wine vinegar or sherry vinegar
- Salt to taste
- 1 small garlic clove, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons low-fat plain yogurt
- 1/2 cup dry chickpeas
- Soak the chickpeas overnight. Drain and rinse.
- Place chickpeas in a pot and cover with water. Bring to a boil. Reduce heat and simmer for 90 minutes to an hour, until chickpeas are soft.
- Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. ** Note: I blanched both, and thought the consistency was perfect. Steaming asparagus can be tricky if you’re not a master, and the blanching really makes it simple and straightforward — you can basically see for yourself when it’s perfect.
- Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas.
- Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas, asparagus and chickpeas. Allow to marinate for 30 minutes, then serve.
See the original NY Times recipe here: http://cooking.nytimes.com/recipes/1014812-fava-bean-and-asparagus-salad.
It’s great. But in my opinion dried chickpeas are always better. Also they suggest potentially leaving out the chickpeas. Which is a terrible idea.