Charred Asparagus with Fava Bean & Walnut Salsa

1. Shell and Blanch Fava Beans

Begin by shelling the fava beans. Once shelled, blanch them in boiling water for about 2 minutes, then quickly transfer them to an ice bath. This will make peeling the outer skins easier, giving you tender, bright green beans.

2. Grill Asparagus

Heat your grill or grill pan to medium-high. While the grill is heating up, prepare the asparagus by trimming the tough ends. Grill the asparagus for about 4 to 6 minutes, turning occasionally, until they are charred and slightly tender. The charred exterior will provide a smoky flavor and a slight bitterness, which complements the dish beautifully. Transfer the grilled asparagus to a wide bowl or platter.

3. Season Grilled Asparagus

Drizzle the grilled asparagus with 4 tablespoons of fresh lemon juice, then season generously with kosher salt and freshly ground black pepper. Toss gently to ensure the asparagus is evenly coated.

4. Prepare Fava Bean Mixture

In a separate bowl, combine the peeled fava beans with the dried breadcrumbs, chopped toasted walnuts, and finely grated Parmigiano-Reggiano cheese. Add 1 tablespoon of lemon juice to the mixture, then season generously with kosher salt and freshly ground black pepper. Toss everything together to combine.

5. Combine and Serve

Drizzle ¼ cup of extra-virgin olive oil over the fava bean mixture and toss to coat. Pile this mixture onto the asparagus, gently tossing to combine. Taste the dish and adjust the seasoning with additional lemon juice, salt, pepper, or olive oil as needed.