Grilled Asparagus and Endive with Favas, Orange and Mint
Belgian endive, which has a pleasantly crisp texture and subtle taste, is paired here with spring vegetables and shards of bright citrus. You can substitute peas for the fava beans, or grilled fennel for the endive. If it is still too cold to grill outdoors, you can cook these vegetables on a stove-top ridged grill pan with similar results.
- 3 lb. (1.5 kg) fava beans, outer pods removed
- 1 lb. (500 g) slender asparagus, ends trimmed
- 2 heads Belgian endive, cut lengthwise into slices about 1/8 inch (3 mm) thick
- Salt and freshly ground pepper
- 1 orange
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 1/2 cup (1/2 oz./15 g) fresh mint leaves
Bring a pot of lightly salted water to a boil over high heat. Add the fava beans to the boiling water and cook for 1 minute. Drain, rinse under cold running water and drain again. Pinch each bean to slip it from the skin. Transfer the beans to a bowl.
Prepare a hot fire in a grill and oil the grill rack.
Arrange the asparagus and endive on the grill, making sure they are perpendicular to the grate bars so they don’t fall through the grate. Grill, turning occasionally, until they are evenly charred, 2 to 3 minutes. Arrange on a serving platter and season with salt and pepper.
Working over a bowl, grate the zest from the orange. Cut a thick slice from the top and bottom of the orange. Stand the orange upright and cut off the peel in thick strips, removing the white pith and membrane. Again working over the bowl, cut the segments from the membranes, allowing them and any juices to fall into the bowl. Add the olive oil and, using a fork, break up the orange segments into bite-sized pieces. Season with salt and pepper.
Scatter the fava beans and mint on top of the grilled vegetables. Drizzle with the oranges and dressing and serve immediately. Serves 4.
Adapted from Williams-Sonoma Vegetable of the Day, by Kate McMillan (Weldon Owen, 2012)