Asparagus Artichoke And Fava Bean Salad Food

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ARTICHOKE AND ASPARAGUS SALAD



Artichoke and Asparagus Salad image

Make and share this Artichoke and Asparagus Salad recipe from Food.com.

Provided by Nyteglori

Categories     Artichoke

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 (6 ounce) jar marinated artichoke hearts
1 lb asparagus
salt water
1 egg, hard boiled
1/4 pint heavy cream
2 tablespoons mayonnaise

Steps:

  • Drain and chill artichokes.
  • Break off tough ends of asparagus and cut into 3 inch pieces. Cook in lightly salted water until bright green and tender. Be careful not to overcook.
  • Remove asparagus from the water reserving 2 tablespoons of asparagus water. Drain asparagus well on paper towel and chill.
  • Right before serving. Whip cream and fold in mayo. Add chilled asparagus water to taste.
  • Chop egg and add to cream mixture. Pour dressing over asparagus. Add artichoke hearts and mix gently.

Nutrition Facts : Calories 196.9, Fat 15.1, SaturatedFat 7.7, Cholesterol 89.2, Sodium 122.9, Carbohydrate 12.5, Fiber 6, Sugar 2.5, Protein 6.2

FAVA BEAN, ASPARAGUS AND ARUGULA SALAD



Fava Bean, Asparagus and Arugula Salad image

I make this with cooked, shelled edamame (soybeans) that I get at the super Wal-Mart. It's already cooked and just has to be added to the asparagus, not blanched first. I also don't divide the salad. I just put it on a platter as listed in the directions.

Provided by Karen in KS

Categories     Soy/Tofu

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 lb asparagus, trimmed
2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
2 tablespoons extra virgin olive oil
1/4 lb arugula, coarse stems discarded
1/2 lb pecorino romano cheese
2 teaspoons balsamic vinegar

Steps:

  • Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
  • Blanch asparagus tips only, not stalks, for 2 minutes.
  • Immediately transfer to ice water with a slotted spoon to stop cooking.
  • Return water to a boil and blanch fava beans for 1 minute.
  • Transfer to ice water to stop cooking.
  • Drain asparagus tips and gently peel skins from fava beans.
  • Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
  • Divide among 4 plates.
  • Toss arugula with remaining oil and salt and pepper to taste.
  • Mound on top of vegetables.
  • Shave thin slices of cheese over salad and drizzle with vinegar.

Nutrition Facts : Calories 394.9, Fat 22.7, SaturatedFat 10.8, Cholesterol 59.1, Sodium 702.2, Carbohydrate 22.6, Fiber 6.2, Sugar 3.7, Protein 26.6

ASPARAGUS & ARTICHOKE SALAD



Asparagus & Artichoke Salad image

Make and share this Asparagus & Artichoke Salad recipe from Food.com.

Provided by Rick Young

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

5 cans artichoke hearts
1 bunch asparagus
5 ounces green beans, whole,with tips removed
5 ounces button mushrooms
2 tablespoons butter
1/2 teaspoon paprika
2 cloves garlic, sliced very thinly
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon black pepper

Steps:

  • Cut the asparagus into short lengths.
  • Cut the mushrooms and artichoke hearts into quarters or eights, depending on original size Put asparagus and beans into boiling water for just one to two minutes to turn them a bright green Remove the asparagus and beans from the boiling water and place immediately into ice water.
  • Once the asparagus and beans are chilled, put into a colender and drain.
  • Melt butter in small pan and add the garlic and paprika, and cook for one minute.
  • Add the mushrooms, cook for another three to four minutes, and remove from the heat.
  • Combine the oil, lemon juice, and black pepper in a small bowl, mixing well.
  • Put the asparagus, mushrooms, artichokes, and beans into a medium size bowl.
  • Pour the oil mixture over the vegetables and toss well.
  • Transfer to a serving bowl and serve.

Nutrition Facts : Calories 161.5, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 62.3, Carbohydrate 10.1, Fiber 4.2, Sugar 2.9, Protein 4.9

FAVA BEAN AND RAW ARTICHOKE SALAD



Fava Bean and Raw Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

4 large fresh artichoke hearts, thinly sliced or quartered*
1 pound fresh fava beans, shelled, washed, and drained
2 to 3 scallions or spring onions, to taste, white and green parts, thinly sliced
2/3 cup slit green Greek olives
1 small bunch fresh dill, snipped
1/2 cup extra virgin olive oil
1 large lemon, juiced
Salt and freshly ground black pepper, to taste

Steps:

  • Combine the artichokes, fava beans, scallions or spring onions, olives, and dill in serving bowl.
  • Whisk together the olive oil, lemon juice, salt and pepper and toss well with the salad. Serve immediately.
  • Note: To prepare artichokes the Greek way, cut away most of the stem, leaving about 1 inch of it intact. Have 1 or 2 cut lemons handy as you work with the artichokes, rubbing them on cut surfaces to prevent discoloration. Also have a bowl of acidulated water on hand. Snap off the tough outer leaves near the base. Hold the artichoke on its side on a cutting board and, using a sharp serrated knife, cut the artichoke crowns down to within 1 1/2 inches of the base. With a paring knife, trim the tough green exterior off the stem. Rub the artichoke with lemon. Using a teaspoon, thoroughly scrape away the hairy choke on the inside. Holding the artichoke on its side again, trim away any leaf stubs by going around the artichoke almost on a bias with the knife. Using a paring knife, trim the stem so that only its inner, tender core remains. Rub the artichoke with lemon and drop into acidulated water. Continue until all the artichokes are clean.

SPRING SALAD WITH FAVA BEANS



Spring Salad with Fava Beans image

Fresh fava beans join baby spinach, frisee, and mint in a delicate salad accented by goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

Coarse salt and freshly ground pepper
1 1/4 pounds fresh fava beans, shelled (11/2 cups)
1/2 head frisee, leaves separated
5 ounces baby spinach
3/4 cup packed fresh mint
1 small carrot, peeled into thin ribbons
1 shallot, halved and thinly sliced
4 ounces fresh goat cheese
2 tablespoons white-wine vinegar
1/4 cup extra-virgin olive oil

Steps:

  • Prepare an ice-water bath. Bring a medium pot of salted water to a boil. Add fava beans, and cook until tender, about 1 minute. Using a slotted spoon, transfer beans to ice-water bath. Drain, and squeeze beans from skin.
  • Toss beans, frisee, spinach, mint, carrot, and shallot in a large bowl. Dot with tablespoons of goat cheese.
  • Place vinegar in a small bowl. Add oil in a slow, steady stream, whisking until emulsified. Season with salt and pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

FAVA BEAN, ASPARAGUS, AND ARUGULA SALAD WITH SHAVED PECORINO



Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino image

Categories     Salad     Bean     Vegetarian     Parmesan     Asparagus     Arugula     Fall     Boil     Gourmet

Yield Makes 4 first-course or lunch main-course servings

Number Of Ingredients 6

1/2 lb medium asparagus, trimmed
2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans)
2 tablespoons extra-virgin olive oil
1/4 lb arugula, coarse stems discarded
1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano
2 teaspoons balsamic vinegar

Steps:

  • Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).
  • Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
  • Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).
  • Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

FAVA BEAN AND ASPARAGUS SALAD



Fava Bean and Asparagus Salad image

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
  • Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

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