“All the things that are wonderful about spring are in this one dish,” says Amelia O’Reilly. She suggests substituting English peas, even frozen ones, for the fava beans if favas aren’t available or you don’t want to bother shelling them. “My mom buys favas and they just sit in the bag,” she says.
Slideshow:Incredible Asparagus Recipes
Recipe from Food & Wine America's Greatest New Cooks
In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper.
In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper.
In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.
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