Name: Sautéed Fava Beans, Asparagus, and Leek
Total time: 25 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 leek , white and light green parts only, sliced thin, and washed thoroughly (1½ cups); 1 pound asparagus , trimmed and cut on bias into 1-inch lengths; ½ teaspoon table salt; ⅛ teaspoon pepper; 2¼ cups blanched and peeled fava beans; 1 teaspoon grated lemon zest; 1 tablespoon chopped fresh parsley; Lemon wedges

Why This Recipe Works

Quickly sautéing fava beans with other hyperseasonal produce—asparagus, leeks, and fresh herbs—makes for a vibrant, ultraspringy side dish. Blanching and shocking the beans made it easy to remove their waxy sheath without compromising their texture or fresh, nutty flavor. The cooking process softens pectin in the coating, making it flexible enough to be squeezed or peeled away. Waiting to add the favas until the end of cooking preserved their vibrant color and creamy bite while giving them just enough time to warm through and blend with the other vegetables.

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Before You Begin

Look for fresh fava beans at farmers' markets or in the produce section of supermarkets; you will need 2½ pounds for this recipe. Choose bright green, unblemished pods. If you can't find fresh beans, substitute an equal amount of frozen (do not thaw before using). Do not use dried beans. Fresh beans require additional preparation (see “Favas' Coats of Armor”). We like fresh parsley here, but mint, tarragon, or cilantro will also work. Serve alongside grilled meats or seafood.

Instructions

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add leek and cook, stirring frequently until softened, about 4 minutes. Add asparagus, salt, and pepper and stir well. Continue to cook, stirring occasionally, until asparagus is crisp-tender, 3 to 6 minutes. Stir in beans and cook just until beans are warmed through, about 2 minutes. Remove from heat and stir in lemon zest. Season with salt to taste and transfer to serving bowl. Top with parsley. Serve with lemon wedges.