Name: Broad Bean salad with Sesame
Yield: Serves 4 As A Starter or Side
Ingredients: ½ tsp ground cumin; 250 g/9 oz.broad (fava) beans (podded weight); 1 bunch of asparagus (or 1 can, or 1 jar); 2 tbsp sesame seeds; 4 garlic cloves, smashed; 2 tbsp.chopped fresh chervil, if available (if not, use the poor cousin, parsley); juice of 1 lemon; salt and coarsely ground black pepper; 4 perfectly hard-boiled eggs; 2 tbsp water; 50 g/1¾ oz/¼ cup clarified butter (melt it, then strain it); 2 tbsp olive oil

Preparation info

Serves
4
As A Starter or Side

Difficulty
Medium

Appears in

Salmagundi

By Sally Butcher

Published 2014

About

The beginning of the broad bean season is an ugly time in our household. We buy them by the case, you see, and then fight over the last portion. Traditional Iranian taruf, or politeness, does not apply here.

This salad sees them teamed and steamed with their early summer chum, asparagus, and then drizzled with a lemony sesame dressing. If you happen to be reading this in mid-winter, all is not lost: canned or jarred asparagus and frozen broad beans work pretty well too.