Readily available from local growers almost nationwide every spring, few foods signal the end of winter quite as clearly as asparagus. Here the green and white varieties are mixed with fava beans and a dijon-blood orange dressing.
1⁄2 lb. green asparagus, trimmed
1⁄2 lb. white asparagus, trimmed
2 cups shelled fresh fava beans
1⁄3 cup extra-virgin olive oil
2 tbsp. blood orange juice or lemon juice
1 tsp. Dijon mustard
Salt and freshly ground pepper
1 oz. pea shoots
2 oz. Parmigiano-Reggiano cheese
- Blanch asparagus spears 2 min. and fava beans 1 min.; transfer to ice water to stop cooking. Drain; peel fava beans.
- Whisk oil, orange juice, mustard, and salt and pepper to taste. Toss asparagus and favas with dressing; divide among appetizer plates.
- Garnish salads with pea shoots and shavings of Parmigiano-Reggiano.