Last night I discovered a bunch of fava beans in the fridge, which I’d bought last week and forgotten about. As usual with favas, after you’ve shelled, blanched and peeled the damn things, one never ends up with as many as intended. So I had to stretch with some mint from the garden, lemon zest, red pepper flakes and grilled asparagus to go along with grilled wild salmon. Seriously good stuff.
First, shell favas and then boil them for a couple minutes in salted water. Here they are shelled and uncooked:
After boiling, drain and put into ice bath until cool. Then peel tough outer shell:
Then cook in a skillet over medium heat with some olive oil, salt and pepper, and a pinch of red pepper flakes for about five minutes, until softened and cooked through.
Meanwhile, my husband grilled the salmon and aspargus, while I ran out to the garden and picked some fresh mint:
Once the favas were cooked through, I smashed with the back of a fork and tossed with chopped mint, some lemon zest, drizzled olive oil and chopped grilled asparagus. The buttery favas are lovely with the bright contrast of mint and lemon and subtle heat of the red pepper flakes, while the asparagus (grilled al dente) adds texture and a bit of intensity.