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Asparagus & Fava Bean Salad

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

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

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!


  • 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)


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.