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Recipes

Asparagus & Fava Bean Salad

Author: Chef Matt Hobbs, Norr Agency
Serves: 4-6

The quintessential spring salad, with pistachio, herbs & champagne vinaigrette.

Ingredients

  • ¼ cup pistachios, toasted and chopped
  • 2 tablespoons champagne or lemon vinegar
  • 1 tablespoon minced shallot
  • Kosher salt to taste
  • ⅓ cup Zupan’s olive oil
  • 1½ cups fava beans, blanched and peeled
  • 1 bundle asparagus, cut into 1½-inch pieces, blanched
  • 1 cup baby arugula
  • 2 cups parsley leaves
  • ¼ cup mint leaves
  • ¼ cup chives, cut into ½-inch pieces
  • 2 cups shaved asparagus (optional)
  • 3 tablespoons edible flowers (optional)

This lovely springtime dish is a simple and flavorful combination of asparagus, fava beans, and pistachios balanced by champagne vinegar, shallots, and fresh herbs from the garden. It doesn’t get much cleaner than this!

Preparation

1. In a small bowl, combine the pistachios, vinegar, shallot, salt, and olive oil. Stir well and let stand at room temperature for at least 5 minutes.
2. In a large mixing bowl, combine the fava beans, asparagus, arugula, and herbs. Dress with ¾ of the pistachio mixture and season generously with kosher salt. Toss and let stand for 3-4 minutes.
3. Transfer to a medium serving bowl and garnish with additional herbs and the renaming pistachio vinaigrette. If you like, add shaved asparagus and edible flowers for garnish.