Tasty asparagus salad a great fit with lamb

Asparagus is another sure sign of spring.

The tender shoots are harvested as early as February and usually are available through June. They thrive in regions with dry seasons or where winter brings ground freezes, like the nearby Yakima Valley. They are harvested by hand.

Ancient Greeks, Romans and Egyptians enjoyed the savory spears, native to Europe, northern Africa and western Asia. But they didn’t arrive in the United States until about 1850.

Asparagus is a good source of vitamins A, C, E and K, folate, phosphorous, potassium, magnesium, calcium and dietary fiber. And it’s low in fat, sodium and calories. One cup – boiled, without salt – has about 33 calories.

Of course, I like to top a steamed pile of asparagus spears with a fat pat of butter, or roast them with olive oil, sea salt, freshly cracked pepper and rosemary – upping the calorie count.

Asparagus is versatile and easy to prepare; it can be steamed, sautéed, boiled, grilled, roasted or eaten raw. Its distinctive, herbaceous flavor complements pastas, casseroles, soufflés, soups, frittatas, quiches, tarts and galettes.

I was looking for a springy side dish to accompany lamb and found this salad recipe from the April 2013 issue of Bon Appétit. I made a few modifications. Rather than boiling the spears, I roasted them with olive oil, sea salt and freshly cracked pepper. I also doubled the amount of shallots and added several cloves of roasted garlic.

I also used garbanzo beans instead of fava beans because that is what I had on hand. (One online commenter suggested substituting edamame for the favas, which also sounds tasty.)

The creamy texture of the garbanzo beans and Parmesan complemented the green peas and asparagus spears. Crumbled bacon added a smoky flavor and even more texture. And the simple and relatively light dressing covered it all with a zesty, lemony kick.

Pea, Asparagus, and Fava Bean Salad

From Bon Appétit, April 2013

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Pecorino or Parmesan

1 tablespoon (or more) fresh lemon juice

Kosher salt, freshly ground pepper

2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed

2 bunches asparagus, trimmed, stalks peeled if thick

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

1/2 cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

Whisk olive oil, cheese and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (Do not cook frozen beans.)

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes. Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans. (Do not cook frozen peas.)

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10 to 12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

Make Ahead: Dressing and vegetables can be prepared one day ahead. Cover separately and chill.

Servings: 6