Indulge in the refreshing flavors of our minty pea soup, a perfect blend of vibrant green peas and aromatic mint. Each spoonful is a celebration of spring’s bounty, with the sweetness of peas perfectly complemented by the cool freshness of mint. Whether enjoyed as a light starter or a comforting meal, this soup offers a delightful burst of flavor that will leave you feeling nourished and invigorated.
Pea, Asparagus, and Fava Bean Salad
Savor the vibrant flavors of spring with a refreshing Pea, Asparagus, and Fava Bean Salad, bursting with seasonal goodness. This crisp and verdant salad combines tender asparagus spears, sweet peas, and creamy fava beans, tossed in a zesty lemon vinaigrette, creating a delightful harmony of flavors and textures that celebrates the freshness of the season.
Ingredients
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp finely grated Pecorino or Parmesan
- 1 Tbsp fresh lemon juice or more
- Kosher salt and freshly ground pepper
- 2 cups fresh fava beans (from about 2 lb pods) or frozen fava beans, thawed
- 2 bunches asparagus trimmed, stalks peeled if thick
- 1 cup shelled fresh peas (from about 1 lb pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot thinly sliced
- 4 slices bacon cooked and crumbled
Instructions
- Whisk olive oil, Pecorino, and 1 Tbsp lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crispy, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
Notes
Note: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
This recipe was originally published in the April 2013 issue of Bon Appetit.
This favorite recipe was contributed by a Backyard Eats client! She encourages home cooks to substitute ingredients as needed based their lifestyle or what's growing fresh in their garden.
