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Roasted Asparagus with Fresh Favas and Morels

Roasted Asparagus with Fresh Favas and Morels
Roasted Asparagus with Fresh Favas and Morels requires approximately 45 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 150 calories, 6g of protein, and 10g of fat per serving. This recipe serves 6. This recipe covers 12% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Easter. Head to the store and pick up sherry vinegar, pancetta, thyme, and a few other things to make it today.

Instructions

1
Bring 1/2 cup water to boil in small saucepan.
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2
Add mushrooms.
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3
Remove from heat.
4
Place shallot in small bowl.
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ShallotShallot
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5
Add vinegar.
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VinegarVinegar
6
Let mixture stand 30 minutes.
7
Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes.
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8
Drain. Rinse under cold water.
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9
Drain.
10
Remove and discard outer skin of each fava bean; transfer favas to medium bowl.
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11
Place asparagus on large rimmed baking sheet.
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12
Drizzle with 1 tablespoon oil.
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13
Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes.
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14
Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes.
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15
Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes.
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Cooking OilCooking Oil
16
Add shallot mixture; simmer 2 minutes.
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ShallotShallot
17
Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper.
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ThymeThyme
18
Place asparagus on platter. Top with fava-mushroom mixture and serve.
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MushroomsMushrooms
DifficultyHard
Ready In45 m.
Servings6
Health Score9
Dairy FreeGluten Free
DietsGluten FreeDairy Free
Dish TypesSide Dish
OccasionsEaster
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