Longest. Week. EVER. I won’t bore you with the details but let’s just say TGIF never sounded so true. But I hear it’s supposed to be 80 here on the central coast this weekend and my book and I could use a much needed beach date! While I’m there, I think I’m going to have to pick up some salmon–it’s such a shame to not use the grill on such a nice weekend.
If you’re lucky enough to be sharing our weather this weekend or are thinking about cooking or grilling some meat, this recipe might just be the compliment you need to complete your meal: asparagus & fava beans with a peach vinaigrette. I told you that I’d been seeing asparagus recipes popping up everywhere. We just so happened to get a bunch in our CSA box last week along with a few fava beans, so I decided to jump on the band wagon.
This recipe was loosely inspired by a recipe I saw in this month’s Whole Living magazine. They used a simple mix of lemon, salt, pepper, and bread crumbs to create a scrumptious looking side dish. I didn’t have a lemon but I did have some of my favorite Whole Foods peach vinegar which ended up being the perfect compliment to the greens.
What are your plans for this weekend?
Asparagus & Fava Beans w/ Peach Vinaigrette
8 stalks asparagus
2 cups fava beans
1/4 cup bread crumbs
1 tablespoon olive oil
2 tablespoons peach vinegar
1/4 teaspoon pepper
1/4 teaspoon salt
Pre-heat oven to 425 degrees.
Combine asparagus with fava beans in a baking dish.
Add olive oil, peach vinegar, pepper, and salt to the greens.
Sprinkle bread crumbs to form a light breading.
Bake for 25-30 minutes, until tender.
Time: 40 minutes