Asparagus, Peas, and Fava Beans

This comes from the Six Seasons cookbook, which I will reiterate, is well worth exploring.  Some friends made it in celebration of my upcoming birthday and it was spectacular.

·       3 tablespoons extra-virgin olive oil

1 1-2 tablespoon  fresh lemon juice

·       Kosher salt, freshly ground pepper

·       2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed

·       2 bunches asparagus, trimmed, stalks peeled if thick

·       1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

·       1/2 cup vegetable oil

·       1 shallot, thinly sliced

RECIPE PREPARATION

·       Whisk olive oil and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

·       If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

·       Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

·       If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

·       Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

·       Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot.