The perfect combination of vegetables come together to create a simple, tasty salad. Enjoy!
1/2cupfava beans, blanced salted water
1/2cupEnglish peas, blanched in salted water
1/4cupcranberry beans, blanched in salted water
6stalks baby white asparagus, roughly chopped
1/2cupshaved fennel (finocchio)
Bring a medium pot of water to a boil. Place the fava beans, English peas and cranberry beans into the boiling water and blanch for 30 minutes or until tender. Once the beans are tender, shock them in an ice bath to stop the cooking process.
Place a medium sauté pan over high heat. Once the pan is nice and hot, place clarified butter in the sauté pan. The butter will begin to get some color and start to brown. Add the garlic and sweat out all the natural garlic flavors.
Once the garlic has sweat, lower the flame to low and add the beans to the pan and sauté until tender for approximately 7 minutes. Then add the asparagus and sauté for another 2-3 minutes or until the asparagus is tender. Season with salt and white pepper.
Place the cooked bean mixture in a medium mixing bowl and add the finnochio. Add some vinaigrette to your salad gradually, taking care not to overdress the salad.