FAVA BEAN AND ASPARAGUS SALAD
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
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
BROAD BEAN & DILL PILAF
This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken
Provided by Barney Desmazery
Categories Main course, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.
- Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.
Nutrition Facts : Calories 435 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
BUTTER BEAN-AND-MINT PILAF
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
- Bring stock to a simmer in a small saucepan over medium-high heat.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
- Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
- Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.
ASPARAGUS WITH MINT BUTTER
You'll have more than enough mint butter for the tender asparagus. Try melting a bit over lamb chops or fresh peas -- classic partners for the herb.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Make the butter: Melt butter with mint, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan over medium heat until just bubbling around edges.
- Make the asparagus: Cook asparagus in a pot of salted boiling water until bright green and tender, about 3 minutes. Drain.
- Drizzle a few tablespoons mint butter over asparagus, and toss gently to coat. Garnish with mint leaves.
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