Directions:

STEP 1

To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl

STEP 2

Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.

STEP 3

Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.

SALAD

Asparagus, Fava and Pea Shoot Salad

  • 20minutes

    PREP
  • 5minutes

    COOK
  • 235

    Calories

When the market in springtime has fresh asparagus, and the first young fava beans, it is time to make this salad. Use only very thin and very fresh asparagus and very young fava beans for this recipe. Pea shoots are the tendrils of young pea plants. You can find them at your farmer’s market or Asian supermarket. The Parmigiano Reggiano® cheese adds savory crunch and richness as well as calcium and protein to this salad.

Ingredients:

1/2 cup Parmigiano Reggiano (grated)

1/8 cup Olive Oil

1/8 cup Water

1 tsp. Lemon Juice

Pepper to taste

2 lbs. Fava Beans in their pods

1 lb. Asparagus

6 oz. Pea Shoots

2 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS
SALAD

Asparagus, Fava and Pea Shoot Salad

  • 20minutes

    PREP
  • 5minutes

    COOK
  • Parmigiano Reggiano

    Chef

When the market in springtime has fresh asparagus, and the first young fava beans, it is time to make this salad. Use only very thin and very fresh asparagus and very young fava beans for this recipe. Pea shoots are the tendrils of young pea plants. You can find them at your farmer’s market or Asian supermarket. The Parmigiano Reggiano® cheese adds savory crunch and richness as well as calcium and protein to this salad.

Directions:

STEP 1

To make the dressing: whisk the Parmigiano Reggiano, olive oil, water, lemon juice and pepper (preferably freshly ground black pepper) together in a bowl

STEP 2

Peel the fava beans, blanch the shelled favas in salted boiling water for 30 seconds, shock in ice water and drain. If the skin on the blanched favas is tough, double peel them by removing this second skin. You should only use the inner green favas for this recipe.

STEP 3

Wash the asparagus and snap off the woody bottom of each stalk. Cut the asparagus in bite-size pieces. Wash and sort the pea shoots. Toss the favas, asparagus and peas shoots with the dressing, arrange on 4 plates. Using a vegetable peeler, make shavings from the wedge of Parmigiano Reggiano. Garnish the plates with the shavings before serving.

Ingredients:

1/2 cup Parmigiano Reggiano (grated)

1/8 cup Olive Oil

1/8 cup Water

1 tsp. Lemon Juice

Pepper to taste

2 lbs. Fava Beans in their pods

1 lb. Asparagus

6 oz. Pea Shoots

2 oz. Parmigiano Reggiano wedge

Look for the seal of authenticity.

For a better experience always use authentic Parmigiano Reggiano, made in Italy.

READ MORE

Hint:

Use Parmigiano Reggiano aged over 24 months to optimize flavor and texture.

Where to buy:

RETAILERS

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