Simple Seasonal Gourmet – Asparagus and Fava Bean Salad

by Eleonore Hebal

I will keep things short and sweet this month, as I prefer foraging in the woods to sitting still at my computer desk. I look forward to large baskets of wild asparagus and mushrooms this May. Here is a favorite recipe of mine for a deliciously green spring salad.

If you are interested in places where it’s safe to look for wild asparagus, the Wisconsin Department of Natural Resources website ( is a wonderful resource.


1 bunch asparagus, sliced thinly lengthwise

2 cups arugula

1 1/2 cups shelled fava beans

1/2-cup mint leaves

1/3 cup coarsely chopped raw pistachios

Kosher salt

1 small shallot, finely chopped

3 tablespoons white wine vinegar

Freshly ground black pepper

1/3-cup olive oil

2 tablespoons tarragon leaves

2 tablespoons chive blossoms


1.Preheat oven to 350° Farenheit. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, five to eight minutes. Let cool.

2.Cook fava beans in a large saucepan of boiling salted water until tender, about four minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.

3.Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least ten minutes. Whisk oil into shallot mixture; taste vinaigrette and add more salt and pepper if needed.

4.Combine beans, asparagus, arugula, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine. Transfer to a serving platter and top with chive blossoms. ed0 Lis

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