Nothing spells spring comfort to me quite like the first appearance of both asparagus and fava beans in farmers markets. These cool, verdant veggies emerge from the warm, damp earth and on plush vines during the first warm days of spring and early summer. In fact, I have both of these lovely veggies gracing my vegetable garden. This easy spring Sautéed Asparagus with Fava Beans—which is completely plant-based and gluten-free—uses these vegetables to their very best ability, in a simple, straightforward dish which can be enjoyed as an entrée or side-dish, or served over grains or pasta. Nothing too fussy or complicated—just let the natural ingredients of fava beans and asparagus shine through. Just sauté fava beans and asparagus with a bit of spring onions, garlic, olive oil, basil, mint and lemon, and in a few minutes you have a gorgeous, delectable dish.
How to Store Asparagus
Store freshly harvested asparagus in the fridge in a produce bag (I like canvas reusable produce bags). How long does asparagus last? Try to use fresh asparagus within one week of purchasing it to maintain the best texture and nutrition value.
How to Sauté Asparagus
This sautéed asparagus recipe features fresh asparagus, which is in season in spring and early summer. It’s so easy to sauté asparagus, just heat a small amount of olive oil in a sauté pan or skillet, a drizzle of acid (lemon juice, wine, vinegar) and your favorite seasonings and cook 6-7 minutes, just until the asparagus is crisp-tender and browned. In this recipe, you sauté the asparagus with the fava beans.
How to Cook Fava Beans
Fava beans are a pale green and are very large and flat. Usually, they are eaten while they are young and tender, when they can be steamed for as little as 10 minutes, though some people prefer to remove their outer coating before serving. When fava beans are mature and dried, you may want to soak and remove the exterior coating, and then cook them until they are tender as you would other beans. Look for them in the spring and summer at farmers markets, or grow them in your own garden. You can also find frozen fava beans in many markets, since it may be hard to find fresh ones—which are very seasonal—in supermarkets. You can also find the dried and canned variety in well stocked grocery stores or online.
Learn more about cooking with fava beans here.
Sautéed Asparagus with Fava Beans
(7 votes, average: 5.00 out of 5)
5 from 7 reviews
- Author: The Plant-Powered Dietitian
- Total Time: 22 minutes
- Yield: 6 servings
- Diet: Vegan
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This healthy, delicious recipe for Sautéed Asparagus with Fava Beans is fresh and easy; cook it up in 7 minutes with only 7 ingredients, not including pantry staples.
- 1 ½ tablespoons extra virgin olive oil (may use more for garnish)
- 2 pounds fresh fava beans (in the shell), about 2 cups shelled (may use frozen)
- 1 pound fresh asparagus, trimmed, chopped into 2-3 inch pieces (may use frozen)
- 2 green onions, sliced (tops and bulb)
- 2 garlic cloves, minced
- 1 lemon, juiced, zested
- ¼ cup fresh mint leaves, chopped coarsely
- ¼ cup fresh basil leaves, chopped coarsely
- Sea salt and black pepper, to taste (optional)
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- Heat olive oil in a large saucepan or skillet.
- Sauté fava beans, asparagus, onions, and garlic for about 6-7 minutes, until veggies are crisp-tender, yet bright green and not overcooked.
- Remove from heat and toss in lemon juice and lemon zest, mint, and basil leaves. Season with salt and pepper if desired.
- Serve immediately.
May serve this as a side-dish, entrée, or on top of cooked grains, pasta, toast, or flatbread.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Cuisine: American
- Serving Size: 1 serving
- Calories: 221
- Sugar: 5 g
- Sodium: 10 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 34 g
- Fiber: 14 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: fava bean, fava bean recipes, sautéed asparagus, how to store asparagus, sautéed asparagus recipe, how long does asparagus last, how to sauté asparagus
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For other vegetable side dishes, check out the following:
Roasted Chicory with Pistachios and Pomegranates
Roasted Winter Vegetables Smothered in Tahini Sauce
Roasted Sesame Shishito Peppers
Roasted Winter Vegetables with Za’atar
Maple and Balsamic Roasted Brussels Sprouts
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Publisher: Sharon Palmer