Best 2 Fava Bean Asparagus And Arugula Salad Recipes

**Elevate your culinary repertoire with a delectable Fava Bean, Asparagus, and Arugula Salad that bursts with freshness and flavor.**

This delightful dish combines the sweet earthiness of fava beans, the crisp sweetness of asparagus, and the peppery bite of arugula, creating a symphony of textures and flavors. Dressed in a tangy lemon vinaigrette that enhances the natural flavors of the ingredients, this salad is a perfect accompaniment to grilled meats, fish, or simply enjoyed as a light and refreshing meal. Alongside this vibrant salad, you'll also discover a collection of equally enticing recipes that will tantalize your taste buds and leave you craving more. From the creamy indulgence of Goat Cheese and Arugula Stuffed Mushrooms to the savory goodness of Grilled Calamari with Lemon and Garlic, each recipe offers a unique culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO

Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino image

Categories Salad Bean Vegetarian Parmesan Asparagus Arugula Fall Boil Gourmet

Yield Makes 4 first-course or lunch main-course servings

Number Of Ingredients 6

Ingredients

1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar

Steps:

Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

FAVA BEAN, ASPARAGUS AND ARUGULA SALAD

Fava Bean, Asparagus and Arugula Salad image

I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.

Provided by Karen in KS

Categories Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 lb asparagus, trimmed
2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
2 tablespoons extra virgin olive oil
1/4 lb arugula, coarse stems discarded
1/2 lb pecorino romano cheese
2 teaspoons balsamic vinegar

Steps:

Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
Blanch asparagus tips only, not stalks, for 2 minutes.
Immediately transfer to ice water with a slotted spoon to stop cooking.
Return water to a boil and blanch fava beans for 1 minute.
Transfer to ice water to stop cooking.
Drain asparagus tips and gently peel skins from fava beans.
Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
Divide among 4 plates.
Toss arugula with remaining oil and salt and pepper to taste.
Mound on top of vegetables.
Shave thin slices of cheese over salad and drizzle with vinegar.

Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6

Tips:

To save time, use pre-cooked fava beans. If using dried fava beans, soak them overnight before cooking.
To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until tender. Remove the asparagus from the pot and immediately transfer it to a bowl of ice water to stop the cooking process.
To make the dressing, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
To assemble the salad, combine the fava beans, asparagus, arugula, and dressing in a large bowl. Toss to coat.
Serve the salad immediately or chill it for later.

Conclusion:

This fava bean, asparagus, and arugula salad is a delicious and healthy side dish or main course. It's packed with protein, fiber, and vitamins, and it's also low in calories and fat. The bright flavors of the lemon, honey, and Dijon mustard dressing complement the earthy flavors of the fava beans and asparagus. This salad is perfect for a spring or summer meal.