Asparagus Salad with Fava Bean Sauce
Asparagus Salad with Fava Bean Sauce is a gluten free and vegetarian recipe with 8 servings. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 249 calories, 10g of protein, and 17g of fat. It works well as a side dish. Head to the store and pick up olive oil, young fava beans in pods, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Meanwhile, rinse asparagus; snap off and discard tough stem ends.
Add asparagus to boiling water and cook until barely tender when pierced, 3 to 4 minutes.
Drain and arrange on a platter or plates.
In a large bowl, mix 1 tablespoon olive oil and the vinegar.
Add lettuce and tomatoes; mix gently to coat.
Add salt and pepper to taste. Arrange salad alongside asparagus.
In the pan, over medium heat, stir garlic in remaining 6 tablespoons oil until limp, about 30 seconds.
Add shelled beans and 2/3 cup water; cover and simmer over low heat until beans are very soft when pressed, 7 to 12 minutes. Mash with a potato masher.
Remove from heat and push mixture through a wire strainer; discard skins.
Return bean paste to pan over low heat and stir until hot, 2 to 3 minutes.
Remove from heat, add cheese, and stir until melted. Sauce should be thin enough to spoon over asparagus. If necessary, add a little hot water (2 to 4 tablespoons) to thin; do not return sauce to heat or cheese will become grainy.
Add salt and pepper to taste.
Spoon warm sauce over warm or room-temperature asparagus.