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 (dnr.wi.gov.) is a wonderful resource.
Ingredients
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
Directions
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
