Asparagus and Fava Beans with Toasted Almonds


Asparagus and Fava Beans with Toasted Almonds


Christopher Testani



Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.


Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.


Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.


1 1/2 pounds fresh fava beans, shelled

Coarse salt and freshly ground pepper

1 pound asparagus, tough ends removed

3 tablespoons extra-virgin olive oil, plus more if needed

2 cloves garlic, minced

Juice and zest (removed in long strips) of 1 lemon

1/2 cup raw almonds, toasted and chopped