Makes 8 servings

Ingredients:

  • ¼ cup coarsely chopped raw pistachios
  • 1½ cups shelled fava beans (from about 1 ½ pounds pods)
  • Kosher salt
  • 1 small shallot, finely chopped
  • 2 tablespoons Champagne or white wine vinegar
  • Freshly ground black pepper
  • ⅓ cup olive oil
  • 1 bunch asparagus, sliced thinly lengthwise on a mandoline
  • 2 cups trimmed watercress or arugula
  • ½ cup mint leaves
  • 2 tablespoons tarragon leaves
  • 2 tablespoons chive blossoms (optional)

Instructions:

  1. Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing occasionally, until fragrant but not browned, 5–8 minutes. Let cool.
  2. Cook fava beans in a large saucepan of boiling salted water until tender, about 4 minutes.
  3. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain, remove skins, and transfer beans to a small bowl.
  4. Combine shallot and vinegar in another small bowl; season with salt and pepper and set aside at least 10 minutes.
  5. Whisk oil into shallot mixture; season vinaigrette with salt and pepper.
  6. Combine beans, asparagus, watercress, mint, and tarragon in a large bowl; add vinaigrette and pistachios and toss to combine.
  7. Transfer to a serving platter and top with chive blossoms, if using.

Source: bon appetit
Photo: Alex Lau