Servings: 4 servings
Ingredients
- 1/2 pound fresh asparagus
- 3/4 pound fresh fava beans shelled
- coarse salt and freshly ground pepper
- 1 1/2 Tbsp Bragg Organic Extra Virgin Olive Oil
- Zest & juice of half a lemon
- 1 clove garlic, minced
- 1/4 cup toasted and chopped almonds
Instructions
- Boil fava beans in a pot of salted boiling water just until tender, about 1 minute.
- Transfer to an ice-water bath.
- Wash and cut the tough bottoms of the asparagus off.
- Blanch asparagus in the same pot of boiling water until just tender, 2 to 3 minutes.
- Transfer to ice-water bath.
- Drain vegetables.
- Remove outer skin from fava beans.
- Pat asparagus dry.
- Add oil to a medium high heated large skillet.
- Add garlic, fava beans and salt to taste. Cook, stirring frequently, until garlic is soft, about 2 minutes.
- Remove the beans to a plate using a slotted utensil.
- Remove skillet from heat and let cool slightly.
- Whisk lemon juice into oil in the skillet and season with salt and pepper to taste.
- If dressing is too tart, add a bit more olive oil.
- Add asparagus to skillet mixture and toss together.
- Add almonds and lemon zest.
- Move the asparagus to a serving platter and arrange neatly.
- Add the fava beans on top and and drizzle remaining sauce from skillet over everything.
Tried this recipe?Let us know how it was!