Warm Asparagus Salad with Fava Beans and Fresh Ricotta<\/p>\n
<\/p>\n
1 cup fresh ricotta cheese<\/p>\n
1 teaspoon finely grated lemon zest<\/p>\n
Kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
1 1\/4 pounds fresh fava beans, shelled (about 1 cup)<\/p>\n
1 tablespoon finely chopped parsley<\/p>\n
1 tablespoon finely chopped mint<\/p>\n
2 tablespoons extra-virgin olive oil<\/p>\n
1 pound thin asparagus<\/p>\n
1 tablespoon fresh lemon juice<\/p>\n
Fleur de sel, for sprinkling<\/p>\n
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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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n