Fava Asparagus
Pasta with Asparagus and Fava Beans
2 tablespoons olive or canola oil
1 large shallot, minced
2 cloves garlic, finely minced
4 tablespoons dry white wine (optional)
½ lb. asparagus, tough stem removed and cut into thirds
1½ cups prepared fava beans
¼ cup parsley, coarsely chopped
Handful of fresh chervil
Zest and juice of ½ a lemon
Salt and pepper to taste
2 tablespoons butter or 2 additional tablespoons of olive oil
4 tablespoons heavy cream or vegetable broth
1 lb. dried pasta or fresh pasta for 4-6 servings
½ cup freshly grated parmesan
Bring a stockpot of salted water to a boil. If using dried pasta, cook as directed on the package. Fresh pasta only requires 2-3 minutes cooking time, so wait until the asparagus and fava beans are cooked.
Heat the oil in a large sauté pan. Add the shallot and sauté until translucent. Add the garlic and cook for 1 minute. Add the white wine and cook for an additional 1 minute. Add the thicker parts of the asparagus and sauté for 3 minutes, then add the thinner tops and the fava beans and sauté an additional 3 minutes, stirring frequently. Remove from the heat and add the parsley, chervil, lemon zest, juice, salt and pepper, butter and cream, stirring to combine. Taste and adjust seasonings.
Drain the cooked pasta and add to the asparagus and fava beans. Stir to combine and place in a serving bowl. Top with the cheese and serve immediately. Serves 4-6.
Note: To create a creamy sauce for pasta, gnocchi or risotto, you can puree 1/3 of the asparagus and fava beans in a food processor, adding a little pasta water, broth or cream if needed.
Asparagus or Fava Bean Saute
2 tablespoons olive or canola oil
½ an onion finely chopped or 1 shallot, minced
2 cloves garlic, finely minced
4 tablespoons dry white wine (optional)
1 bunch asparagus or 5 lbs. fava beans in pods (2 cups frozen beans)
2 cups additional spring vegetables, if desired
½ cup fresh herbs, coarsely chopped
Zest and juice of ½ a lemon
Salt and pepper to taste
2 tablespoons butter or 2 additional tablespoons of olive oil
4 tablespoons heavy cream or vegetable broth
½ cup freshly grated parmesan, pecorino or manchego cheese
Heat the oil in a large sauté pan. Add the onion and sauté until translucent. Add the garlic and cook for 1 minute. Add the white wine and cook for an additional 1 minute. If using asparagus, cut into 1½” lengths and cook the thicker parts first, for 3 minutes, stirring frequently. Add the tips and cook for an additional 3 minutes. Fava beans only need to be sautéed for 2 minutes. Add any other vegetables the last 3 minutes; pre-cook the artichokes and potatoes before adding. Then add the herbs, lemon zest and juice, salt and pepper. Adding butter and cream will bring richness to the dish. Stir in the cheese and serve immediately. Serves 4-6.
Note: To create a creamy sauce for pasta, gnocchi or risotto, you can puree 1/3 of the recipe in a food processor, adding water, broth or cream if needed.