Celebration of Spring Vegetables: English Peas, Favas, and Asparagus with Mint - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Peggy Knickerbocker
The delicate crunch of this dish makes eating your vegetables a pleasure. Shelling the peas and fava beans is really worth the extra effort.
Ingredients
- 1 1/2 lb. fava beans
- 1 lb. English Peas
- 3/4 lb. yellow wax beans
- 1 lb. asparagus
- 4 tbsp. extra-virgin olive oil
- 1 medium onion
- 2 clove garlic
- 1/4 c. dry white wine or water
- Salt and freshly ground black pepper
- 1/2 c. mint chiffonade
Instructions
- While shelling fava beans, bring small pot of water to a boil. Add shelled favas and cook 2 minutes. Drain, then plunge into ice water to stop cooking and set color. Drain again, then slip skin off each bean with your fingers. Place beans in a small bowl. Set aside.
- Shell peas and add to favas. Meanwhile, in a saucepan, bring a few inches of water to a boil. Add wax beans and cook 2 minutes. Drain, then plunge into ice water. Drain again. Set aside.
- Prepare asparagus by breaking tough ends off where they give, and then peel each stalk. Cut trimmed asparagus diagonally into 2-inch lengths. Set aside.
- Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and cook until fragrant, about 2 minutes, stirring frequently. Add garlic and cook another minute or so, stirring frequently.
- Add remaining 2 tablespoons olive oil and asparagus, turn heat to medium-low, and cook until asparagus are just tender when pierced with a fork, 5 to 7 minutes, depending upon their thickness and freshness. Shake pan to prevent asparagus from sticking.
- Add wax beans and stir to incorporate. Add wine or water and gently fold in favas and peas. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper and cook just until favas and peas are warm, about 1 minute. Adjust seasoning, if necessary, before turning onto a warm serving platter. Scatter with mint chiffonade and drizzle with high quality extra-virgin olive oil, if desired.
- To make chiffonade: A chiffonade is the result of a slicing technique you can use on any leafy green or herb to produce feathery light strips. The technique is a neat and fast alternative to chopping, which often results in bruised and torn leaves. To make a mint chiffonade, stack 2 large mint leaves so that their spines are aligned. Gently roll them into a scroll-like tube. Hold one end of the tube with fingertips curled under, and with a sharp chef ’s knife in the other hand, slice mint crosswise, as thinly as possible. Fluff strips and use them as garnish or in salads.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Asparagus.
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