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Author Notes: This bright green spring bonanza is a winner. I've adapted a dish my close friend Jeremiah Tower taught me years ago. He used fresh truffles, but I've made it many times since then using purchased truffle butter or truffle oil, and it's still divine and infinitely less expensive. If you use oil rather than butter, the dish is delicious at room temperature as well. —Gail Monaghan
Serves 8 as a first course
pounds fresh fava beans
pound haricots verts (French green beans)
pound sugar snap peas
pound fresh asparagus
cup white or black truffle oil
cup butter plus as many black or white truffles as you can afford OR 1/2 cup truffle butter OR 1/2 cup white or black truffle oil
- Take the big pods off the favas and then peel each bean by first blanching them for 30 seconds in boiling water and then running them under cold water to stop the cooking.
- Trim both ends off the haricots verts and the sugar snaps. String if necessary.
- Cut a 3-inch tip off each asparagus—set aside and save. Trim the tough bottoms. And cut the asparagus stalks into 3 inch lengths and then vertically in halves or thirds depending on thickness.
- Wash all together.
- Boil a very large pot of salted water and cook all the vegetables together until just done.
- Meanwhile blend together in a food processor unsalted butter and chopped black truffle—the more truffle the better. Amount depends on number of people. *Or use purchased truffle butter or truffle oil.
- Toss well with the vegetables while hot IN A HOT SERVING BOWL. Salt and pepper to taste. Serve immediately as a first course.