Ingredients:
600 g of fava flour
4 fresh asparagus spears
150 g of frozen broad beans
1/2 cup of extra virgin olive oil (100 ml)
1 tablespoon of white wine vinegar
1/2 teaspoon of finely chopped shallot
1 teaspoon of finely chopped parsley
Salt and black pepper to taste
To garnish:
Four asparagus tips
To dress:
1/2 cup of extra virgin olive oil
Accompaniment:
A 4 cm diameter ring mold
Ingredients:
600 g of fava flour
4 fresh asparagus spears
150 g of frozen broad beans
1/2 cup of extra virgin olive oil (100 ml)
1 tablespoon of white wine vinegar
1/2 teaspoon of finely chopped shallot
1 teaspoon of finely chopped parsley
Salt and black pepper to taste
To garnish:
Four asparagus tips
To dress:
1/2 cup of extra virgin olive oil
Accompaniment:
A 4 cm diameter ring mold
Preparation:
Step 1: Cook the fava flour in salt-free water for one hour or until tender
Cut it into small cubes and reserve
Step 2: Blanch the asparagus in boiling water for one minute, then immediately submerge them in an ice bath
Cut them into 1 cm pieces and reserve
Step 3: Cook the broad beans in salt-free water for 15 minutes or until tender
Drain and peel them
Step 4: After cooling, combine all the ingredients
Let it rest in the refrigerator for at least one hour
Step 5: Place a ring mold in the center of individual plates, fill with the salad, and remove the mold
Garnish each portion with an asparagus tip and dress with olive oil
Serve as an appetizer.
