What better way to celebrate spring than making this nice green salad with asparagus and pea shoots? Topping the salad with shaved Parmesan adds a nice, savory finish.
Ingredients
- 1 lb asparagus, cut into ½ inch pieces
- 1 cup Frozen fava beans, shelled
- 1 cup pea shoots, cut into thirds
- Balsamic Vinaigrette
- Parmesan
- Black pepper
Recipe
- Prepare balsamic vinaigrette and set aside.
- In a large saucepan, bring 8 cups water to a boil. Season with 2 tablespoons coarse salt, and add asparagus. Boil until tender and bright green, about 3 to 4 minutes. Remove with tongs and transfer to ice water for 1 minute to stop the cooking process. Drain well and then cut stems into ½ once pieces. Set aside.
- Blanch Fava beans for 2-3 minutes. Cool quickly in ice water, and drain well. Set aside.
- In a large bowl or serving platter, layer pea shoots. Top with the asparagus and fava beans.
- Drizzle the balsamic vinaigrette over the salad and top with with shaved Parmesan and freshly cracked pepper.