Best 6 Pea Asparagus And Fava Bean Salad Recipes

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Indulge in the vibrant flavors of spring with a delightful Pea, Asparagus, and Fava Bean Salad. This refreshing dish bursts with the sweetness of fresh peas, the delicate crunch of asparagus, and the nutty flavor of fava beans. Tossed in a tangy lemon-herb vinaigrette, this salad is a celebration of nature's bounty. Accompany it with two additional tempting recipes: a creamy Pea and Asparagus Soup, perfect for a cozy meal, and a savory Fava Bean Falafel, a delightful appetizer or main course. These recipes showcase the versatility of these springtime ingredients, offering a range of textures and flavors that will tantalize your taste buds.

Here are our top 6 tried and tested recipes!

FAVA BEAN AND ASPARAGUS SALAD



Fava Bean and Asparagus Salad image

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
  • Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

WARM FAVA BEAN & PEA SALAD



Warm Fava Bean & Pea Salad image

This is a springtime staple in my house; my mom has been making it forever. I know that when the favas are at the market I can always find this refreshing and tasty salad in her fridge! If fresh favas or peas are not available, frozen is fine - but if you use frozen favas, be sure to take off the tough outer skin. -Francesca Ferenczi, New York, New York.

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 12 servings.

Number Of Ingredients 7

3 cups shelled fresh fava beans (about 4 pounds unshelled) or 1 package (28 ounces) frozen fava beans, thawed
8 cups shelled fresh peas (about 8 pounds unshelled) or 8 cups frozen peas (about 32 ounces)
3 tablespoons olive oil, divided
4 ounces diced pancetta
8 shallots, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For fresh fava beans, add beans to a large pot of boiling water; return to a boil. Cook, uncovered, until tender, 4-5 minutes. Using a strainer, remove beans to a bowl of ice water to cool. Drain cooled beans; squeeze gently to remove skins. (If using frozen fava beans, prepare according to package directions.), For fresh peas, add peas to boiling water; return to a boil. Cook, uncovered, just until tender, 2-4 minutes. Drain well; place in a large bowl. (If using frozen peas, cook according to package directions.), In a large skillet, heat 1 tablespoon oil over medium heat. Add pancetta; cook and stir until crisp, about 5 minutes. Drain on paper towels, reserving drippings., In same pan, heat remaining oil and reserved drippings over medium heat. Add shallots; cook and stir until tender and lightly browned, 5-6 minutes. Stir in fava beans and heat through. Add to peas; stir in salt, pepper and pancetta. Serve warm.

Nutrition Facts : Calories 293 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (35g sugars, Fiber 8g fiber), Protein 10g protein.

PEA AND FAVA SALAD



Pea and Fava Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pink shallot, minced
3 tablespoons white wine vinegar
10 ounces asparagus, cut into pieces
Kosher salt
6 ounces podded fava beans
Drizzle olive oil
2 slices bacon, cut into lardoons
6 ounces fresh shelled peas
1/2 cup chicken stock
3 tablespoons olive oil
2 teaspoons balsamic vinegar
Juice of 1/2 lemon, to taste
Freshly ground black pepper
Generous handful chopped fresh tarragon leaves
Generous handful chopped fresh mint leaves
Scattering chopped fresh chives

Steps:

  • Put the minced shallot in a ramekin with the white wine vinegar, and set aside.
  • Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch the fava beans for 1 minute in the same boiling water, drain, plunge into ice water, drain, and peel.
  • Heat a thread of olive oil in a frying pan, and cook the bacon until crisp. Add the peas and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar, lemon juice, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives, and serve.

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

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.

ASPARAGUS, ARTICHOKE, AND FAVA BEAN SALAD



Asparagus, Artichoke, and Fava Bean Salad image

Ricotta salata is an aged salted ricotta cheese. You can substitute another salted, crumbly cheese, such as feta.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 16

2 lemons
3 medium artichokes
3 cups whole milk
5 cups water, plus more for bowl and pan
1 pound each white and green asparagus, cut into 5-inch spears, trimmed and peeled
2 cups dry white wine
2 pounds fresh fava bean pods, shelled (about 2 cups)
1/2 cup fresh mint
3 ounces ricotta salata cheese, crumbled (3/4 cup)
1/3 cup low-fat buttermilk
1/3 cup extra-virgin olive oil
1 scallion, green part only
3 tablespoons fresh lemon juice (from 2 lemons)
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Make the salad: Juice 1 lemon into a large bowl filled with water. Remove tough outer leaves of artichokes, cut off top two-thirds, and scoop out fuzzy chokes with a spoon; discard. Cut each in half, transferring to lemon water as you work to prevent discoloration.
  • Bring milk, 3 cups water, and white asparagus to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low, and cook until tender, skimming foam, about 45 minutes. Transfer to a paper-towel-lined plate; let drain and cool.
  • Bring prepared artichokes, wine, remaining lemon (squeezed, with rind), and remaining 2 cups water to a boil in a medium saucepan. Reduce heat, and simmer until tender, 13 to 16 minutes. Using a slotted spoon, transfer artichokes to a paper-towel-lined plate; let drain and cool. Discard lemon.
  • Meanwhile, prepare an ice-water bath. Bring a large saute pan of water to a boil. Add green asparagus, and cook until tender, 4 to 6 minutes. Transfer to ice-water bath, and let cool; reserve cooking liquid. Drain asparagus on a paper-towel-lined plate. Add fava beans to boiling cooking liquid, and cook until tender, 3 to 5 minutes. Transfer to ice-water bath, let cool, then squeeze beans from skins. Divide beans and vegetables among 8 plates. Sprinkle with mint and ricotta salata.
  • Make the dressing: Puree all the ingredients in a food processor until smooth. Drizzle over salads, and serve.

ASPARAGUS & SNAP PEA SALAD



Asparagus & Snap Pea Salad image

Perfect for when you're expecting a large number of guests for dinner, this salad boasts springtime flavors. It's usually the first empty bowl at a potluck.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 16

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
DRESSING:
1/3 cup rice vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 cups cherry tomatoes, halved
2 cups fresh sugar snap peas, cut into thirds
1 small sweet red pepper, finely chopped
1 small red onion, finely chopped
1 cup (4 ounces) crumbled feta or Gorgonzola cheese
1 cup glazed walnuts, coarsely chopped
2/3 cup dried cherries

Steps:

  • In a Dutch oven, bring 8 cups water to a boil. Add asparagus in batches; cook, uncovered, 2-4 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, whisk dressing ingredients until blended. In a large bowl, combine asparagus, tomatoes, snap peas, red pepper and onion. Drizzle dressing over asparagus mixture; toss to coat. Refrigerate until serving., Just before serving, stir in cheese, walnuts and cherries.

Nutrition Facts :

Tips:

  • Use fresh, seasonal ingredients: This will ensure the best flavor and texture for your salad.
  • Blanch the asparagus and fava beans: This will help to preserve their bright green color and crisp texture.
  • Use a light dressing: A simple vinaigrette or lemon-based dressing will allow the flavors of the vegetables to shine through.
  • Add some herbs or spices: Fresh herbs like basil, mint, or chives can add a pop of flavor to the salad. You can also add a pinch of red pepper flakes or cumin for a bit of spice.
  • Serve the salad chilled: This will help to keep the vegetables crisp and refreshing.

Conclusion:

This pea, asparagus, and fava bean salad is a delicious and healthy way to enjoy the flavors of spring. With its vibrant colors and crisp textures, this salad is sure to be a hit at your next potluck or barbecue. So next time you're looking for a light and refreshing salad, give this one a try. You won't be disappointed!

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