Warm Asparagus Salad with Fava Beans and Fresh Ricotta
Warm Asparagus Salad with Fava Beans and Fresh Ricotta
1 cup fresh ricotta cheese
1 teaspoon finely grated lemon zest
Kosher salt
Freshly ground black pepper
1 1/4 pounds fresh fava beans, shelled (about 1 cup)
1 tablespoon finely chopped parsley
1 tablespoon finely chopped mint
2 tablespoons extra-virgin olive oil
1 pound thin asparagus
1 tablespoon fresh lemon juice
Fleur de sel, for sprinkling
In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper. In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes. Drain and cool under running water, then squeeze the fava beans from their skins. In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper. In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain. In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper. Transfer the asparagus to plates and spoon the ricotta and favas over the top. Sprinkle the salads with fleur de sel and serve.