Riviera Asparagus Recipe

Prepare beans

If using frozen broad (fava) beans, thaw briefly under cool running water and drain. Blanch beans in boiling salted water for 2–3 minutes until bright green and tender. Immediately transfer to an ice bath to stop cooking. If beans are large and still in inner skins, pinch each pod to remove the inner bean. Set drained beans aside.

Trim asparagus

Trim woody ends from asparagus by bending each spear until it naturally snaps, or cut off the bottom 1–1½ inches. Pat asparagus dry.

Char asparagus and beans

Heat a large cast-iron skillet or heavy grill pan over high heat until smoking-hot. Toss asparagus with 1 tbsp olive oil, ½ tsp salt and ½ tsp pepper. Add asparagus to the hot pan in a single layer and sear, turning occasionally, until well charred and tender-crisp, 6–8 minutes depending on thickness. During the last 1–2 minutes, add the blanched broad beans and 1 tbsp olive oil to the pan just to char them lightly—shake the pan or stir to get some browning without overcooking. Remove from heat and squeeze half the lemon over the vegetables. Transfer to a serving platter.

While asparagus cooks, make the vinaigrette: in a blender or food processor combine parsley, basil, chives, Dijon mustard and red wine vinegar. Pulse to a coarse paste. With the motor running, slowly stream in the 6 tbsp olive oil until emulsified and bright green. Season to taste with ½ tsp salt and ¼ tsp black pepper. If the vinaigrette is very thick, add 1–2 tsp water or 1 tsp lemon juice to loosen.

Taste and adjust acidity with the remaining lemon half if desired (use juice sparingly to keep the herbs bright).

Toast sunflower seeds in a small dry skillet over medium heat, stirring, until fragrant and lightly golden, 2–3 minutes. Watch carefully to avoid burning. Remove from heat and set aside to cool.

Assemble: drizzle 2–3 tbsp of the herb vinaigrette over the charred asparagus and broad beans, tossing gently to coat. Scatter toasted sunflower seeds over the vegetables. Using a vegetable peeler, shave the Pecorino Romano over the top (about 1 oz total). Finish with a light drizzle (about 1 tsp) of extra-virgin olive oil and a crack of black pepper to taste.