1/2 loaf coarse Italian bread, sliced in 1/2-inch 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
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 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®