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Reverse Your Fatty Liver Asparagus and Fava Bean Salad

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Prep Time 25 mins
Cook Time 10 mins
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.