Serves 4-6
Ingredients
- Salt
- 1 bunch asparagus, spears trimmed and sliced into 3 pieces
- 1/2 lb. string beans, trimmed
- 2 cups fava beans (fresh or frozen; or use green peas)
- 2 cups baby spinach leaves
- 1 shallot, peeled and thinly sliced
- 1/4 tsp red pepper flakes
- 1/2 tsp sesame oil
- 3 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp sesame seeds, toasted
- 1 tsp nigella seeds (deandeluca.com)
Instructions
- Bring a large pot of salted water to a boil. Blanch asparagus for 2 minutes. With a slotted spoon, transfer to a bowl of ice water.
- Add string beans to boiling water, blanch for 5 minutes, and transfer to ice water.
- Drain both vegetables and dry carefully.
- Blanch fava beans (or peas) in same boiling water for 2 minutes; drain. (If using favas, remove and discard the skins by pressing each bean gently between your finger and thumb.)
- Put spinach in a large bowl; add remaining ingredients and a large pinch of salt. Toss gently; salt more if needed. Serve immediately.
From Yotam Ottolenghi/The Guardian.