| Recipe |
| • Fava Bean, Asparagus, and Arugula Salad |
For one of the oldest cultivated plants, it’s surprising that the enjoyment of fava beans isn't more widespread in our country. For years, fava beans have been popular in cuisines around the world: Egypt, China, India, Africa, Latin America, Asia, Europe, and throughout the Mediterranean. The reason for a lack of fava fever in America? I’d say it’s because of time required to prepare them; time that is well rewarded, but time we Americans may not like to spend.
Fava beans have a creamy, buttery texture, and a distinct, slightly nutty and somewhat bitter taste. The first step in unleashing their flavor is removing the beans from their gnarly pods. After blanching the beans for two minutes in boiling water and then shocking them in ice cold water, the outer skin can be peeled away, revealing the delicate bean.
With no cholesterol, a lot of protein, fiber, iron, calcium, and little fat, favas are a very nutritious bean. There is, however, a condition, Glucose-6-Phosphate Dehydrogenase Deficiency (or G6PD), commonly known as favism. Favism is an enzyme deficiency in the blood usually affecting people of Mediterranean decent when they eat raw fava beans, or are exposed to the pollen of the fava bean plant. So, to get the good and not the bad from the beans, be sure to check with your doctor if you think you could possibly have favism, and be sure to cook the beans thoroughly.
When: Fava beans are a spring and summer legume, reaching their peak in July. Purchasing them may present a challenge, as these beans are often difficult to find in local grocery stores. Your best bet would be to look for them in nearby farmer’s markets.
What to look for: Pods that are shiny and firm; those heavier than they appear are usually best.
Storage: Store the beans in a plastic bag in the refrigerator until you're ready to use them.
If your taste differs from Hannibal Lecter’s, and you would rather enjoy your fava beans without liver “and a nice Chianti”, give this salad a try:
| Fava Bean, Asparagus, and Arugula Salad |
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Yields 4 Servings 1/2 lb medium asparagus, trimmed, peeled Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (set the tips aside.) Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water for 2 minutes, then, using a slotted spoon, immediately transfer tips to a bowl of ice and cold water to stop them from cooking further. Return water to a boil and blanch fava beans for 1 minute, then immediately transfer them to ice and cold water with a slotted spoon to stop cooking. Drain asparagus tips and beans and gently peel skins from beans. Toss beans and asparagus (both the tips and the sliced stalks) in a bowl with 1 tablespoon oil, and season with salt, pepper, and garlic to taste, then divide among four plates. Toss arugula with remaining tablespoon oil and salt, pepper, and garlic to taste and place on top of the vegetables. Shave thin, curling slices of cheese with a vegetable peeler on top and drizzle with vinegar. |
Kayla Calabro is a senior studying Culinary Arts at Drexel University and pursuing her love of creating specialty cakes.
Article photo by luvjnx via Flickr (Creative Commons), salad photo from epicurious.com, In Season photo by TimWilson via Flickr (Creative Commons), "Plate" photograph from FoodCollection/Getty Images.
