How To Make English Peas, Favas, and Asparagus with Mint
Whip up a quick lunch with a bowl of these English peas, tossed with refreshing mint and crunchy veggies, that’s ready in under 30 minutes.
Serves:
Ingredients
- 1½lbfava beans
- 1lbEnglish peas
- ¾lbyellow wax beans
- 1lbasparagus
- 4tbspextra-virgin olive oil
- 1mediumonion
- 2clovesgarlic
- ¼cupdry white wine,or water
- salt and freshly ground black pepper,as needed
- ½cupmint,chiffonade
Instructions
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While shelling fava beans, bring a small pot of water to a boil.
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Add shelled favas and cook for 2 minutes. Drain, then plunge into ice water to stop cooking and set the color. Drain again, then slip the skin off each bean using the fingers. Place beans in a small bowl. Set aside.
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Shell peas and add to favas. Meanwhile, in a saucepan, bring a few inches of water to a boil. Add wax beans and cook for 2 minutes. Drain, then plunge into ice water. Drain again. Set aside.
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Prepare asparagus by breaking tough ends off where they give, and then peel each stalk. Cut trimmed asparagus diagonally into 2-inch lengths. Set aside.
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Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook for about 2 minutes until fragrant, stirring frequently. Add garlic and cook another minute or so, stirring frequently.
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Add remaining olive oil and asparagus, turn heat to medium-low, and cook for 5 to 7 minutes until asparagus is just tender when pierced with a fork, depending upon their thickness and freshness. Shake pan to prevent asparagus from sticking.
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Add wax beans and stir to incorporate. Add wine or water and gently fold in favas and peas. Season with ¼ teaspoon salt and ¼ teaspoon pepper and cook for about 1 minute just until favas and peas are warm.
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Adjust seasoning, if necessary, before turning onto a warm serving platter. Scatter with mint chiffonade and drizzle with high-quality extra-virgin olive oil, if desired.
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Serve and enjoy!
Recipe Notes
To make a mint chiffonade, stack 2 large mint leaves so that their spines are aligned. Gently roll them into a scroll-like tube. Hold one end of the tube with fingertips curled under, and with a sharp chef’s knife in the other hand, slice mint crosswise, as thinly as possible. Fluff strips and use them as a garnish or in salads.
Nutrition
- Calories: 296.25kcal
- Fat: 10.40g
- Saturated Fat: 1.51g
- Monounsaturated Fat: 6.73g
- Polyunsaturated Fat: 1.59g
- Carbohydrates: 41.53g
- Fiber: 17.00g
- Sugar: 17.04g
- Protein: 16.41g
- Sodium: 856.08mg
- Calcium: 127.48mg
- Potassium: 919.59mg
- Iron: 6.22mg
- Vitamin A: 95.29µg
- Vitamin C: 50.59mg
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