Warm Asparagus Salad with Fava Beans & Fresh Ricotta

1. 1

   In a medium bowl, whisk the ricotta cheese with the lemon zest and season with kosher salt and black pepper.

2. 2

   In a medium saucepan of salted boiling water, cook the fava beans until the skins start to loosen, about 2 minutes.

3. 3

   Drain and cool under running water, then squeeze the fava beans from their skins.

4. 4

   In a medium bowl, toss the favas with the parsley, mint and 1 tablespoon of the olive oil; season with kosher salt and black pepper.

5. 5

   In a large saucepan of salted boiling water, blanch the asparagus until crisp-tender, 2 to 3 minutes, then drain.

6. 6

   In a medium bowl, toss the asparagus with the lemon juice and the remaining 1 tablespoon of olive oil; season with kosher salt and black pepper.

7. 7

   Transfer the asparagus to plates and spoon the ricotta and favas over the top.

8. 8

   Sprinkle the salads with fleur de sel and serve.

* Per serving · 4 servings · Values may vary.