Ingredients:
- 1 ½ pounds (680 g) fava beans, shelled
- 1 pound (454 g) asparagus, woody ends removed
- 3 tablespoons (45 ml) olive oil
- 2 cloves garlic, minced
- 1 lemon, juice & zest removed in long strips
- Salt and pepper
- 2 cups (470 ml) watercress
- ½ cup (350 g) toasted almonds, chopped
Method:
Bring a large pot of salted water to boil over high heat. Prepare an ice bath.
Blanch the fava beans in the water until tender, 1 minute. Transfer to the ice bath.
Blanch the asparagus until tender, 2-3 minutes. Transfer to an ice bath.
Once chilled, drain the vegetables on a paper towel-lined tray. Remove the outer skin from the fava beans. Pat the beans and asparagus dry.
In a small skillet over medium-low heat, warm the olive oil. Add the garlic and cook until just fragrant, 2 minutes.
Add the lemon zest to the skillet and remove from the heat. Allow the mixture to cool to room temperature.
Discard the lemon zest and transfer the garlic-oil mixture to a small bowl. Whisk in the lemon juice and season with salt and pepper.
Add the fava beans and asparagus to the dressing and toss to coat.
Place the watercress in a large serving bowl. Add the dressed favas and asparagus. Toss gently.
Sprinkle the toasted almonds over the salad. Serve immediately.