Serves 8

1/2 loaf coarse Italian bread, sliced in 1/2-inch slices, slices then cut in 1/2 diagonally
2-3 Tablespoons olive oil
2 ounces prosciutto
1 1/2 pound fava beans in the pod
2 pounds asparagus
2 cups peas, shelled (can substitute frozen)
3 Tablespoons unsalted butter
3 spring onions, chopped (can substitute 2 shallots, chopped)
2 stalks of green garlic, chopped (can substitute 1 clove regular garlic)
3 ounces Pecorino Stagionato or Pecorino-Romano, shaved into strips
2 Tablespoons lemon juice
1 Tablespoon chopped parsley
2 Tablespoons chopped mint + mint sprigs for garnish
1 Tablespoon chopped chervil (optional)
2 teaspoons kosher salt

 

Methods/Steps:
Preheat oven to 350°F.

Crostini: Brush the bread slices on both sides with olive oil. Arrange the slices on a baking sheet and cook until the slices are golden and crisp, about 10 minutes. Set aside.

Crispy Prosciutto: Separate the prosciutto and lay flat on a cooling rack over a sheet pan. Bake until crisp, about 10 minutes. Let cool on rack. Crumble into bite-size pieces. Set aside.

Prepare Vegetables: Remove beans from fava bean pods and set aside. If the asparagus is thick, slice asparagus lengthwise down then cut asparagus halves into 1-inch pieces.

Blanch Vegetables: Blanch the fava beans in boiling salted water for 1 minute. Cool in an ice bath and peel the outer shell. Peel the tough outer skin from each bean. Discard the shells and set the peeled beans aside. Blanch the asparagus in the water, about 1 minute, and cool in an ice bath. If using fresh peas, blanch the peas in the water for about 1 minute then cool in an ice bath. (Skip this step if using frozen peas).

Sauté Onions and Reheat Veggies: Heat the butter in a sauté pan; add the onions. Sauté until translucent. Add the garlic and cook for 1 minute. Add the favas, asparagus and peas. Cook until heated trough. Right before serving, add the lemon juice, parsley, mint, chervil and salt.

Reheat, Garnish and Serve: Spoon vegetable onto a plate and garnish with pecorino shavings, mint sprigs and the crispy prosciutto. Lay a crostini on the edge of the plate and serve.

Recipe created by Parties That Cook® www.PartiesThatCook.com