[Roasted Asparagus with Fresh Favas and Morels]
Source: Bon Appétit March 2002
Ingredients
- ½ cup water
- ½ ounce dried morel mushrooms, rinsed
- 1 shallot, chopped
- 1 tablespoon Sherry vinegar
- 1 lb. fresh fava beans, shelled (about 1 cup)
- 1 ½ lbs. thick asparagus, trimmed
- 3 tablespoons olive oil
- 3 slices pancetta or bacon, chopped
- 2 teaspoons chopped fresh thyme
Directions
1. Bring 1/2 cup water to boil in small saucepan. Add mushrooms. Remove from heat. Place shallot in small bowl. Add vinegar. Let mixture stand 30 minutes. |
2. Preheat oven to 450°F. Cook favas in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Rinse under cold water. Drain. Remove and discard outer skin of each fava bean; transfer favas to medium bowl. |
3. Place asparagus on large rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Toss to coat. Roast asparagus until tender when pierced with skewer, about 20 minutes. |
4. Meanwhile, drain mushrooms and slice thinly. Sauté pancetta in saucepan over medium heat until crisp, about 5 minutes. Add remaining 2 tablespoons oil and sliced mushrooms; sauté 2 minutes. Add shallot mixture; simmer 2 minutes. Add favas and toss to heat through. Stir in thyme. Season fava-mushroom mixture to taste with salt and pepper. |
5. Place asparagus on platter. Top with fava-mushroom mixture and serve. |
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Vegetarian[ Back to top ]
