Name: Citrus-Oil-Marinated Asparagus and Fava Beans
Cook time: 50 minutes
Total time: 1 hour 30 minutes
Yield: 6–8 servings
Ingredients: 1 cup shelled fava beans (from about 1¼ lb. pods); 8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1" pieces; 5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup); 4 oz. French green beans, trimmed, cut into 1" pieces; 2 lemons; 1 orange; 2 cups extra-virgin olive oil; 5 garlic cloves, thinly sliced; 4 sprigs thyme; 2 sprigs rosemary; 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; 1 Tbsp. fennel seeds, lightly crushed; 1 tsp. crushed red pepper flakes; 1 tsp. sugar

Photo by Joseph De Leo, Food Styling by Erika Joyce

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment. Spoon over toast slathered with ricotta or enjoy as an accompaniment on a cheese plate. Use the infused oil to dress salad greens or drizzle it over baked fish to add a boost of flavor.

Recipe information

Total Time
1 hour 30 minutes
Yield
6–8 servings

Ingredients

1 cup shelled fava beans (from about 1¼ lb. pods)

8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1" pieces

5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup)

4 oz. French green beans, trimmed, cut into 1" pieces

2 lemons

1 orange

2 cups extra-virgin olive oil

5 garlic cloves, thinly sliced

4 sprigs thyme

2 sprigs rosemary

1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt

1 Tbsp. fennel seeds, lightly crushed

1 tsp. crushed red pepper flakes

1 tsp. sugar

Preparation

Step 1
Cook fava beans in a large pot of generously salted boiling water until pale green and tender and skins look swollen, about 5 minutes. Using a slotted spoon, transfer beans to a large bowl of ice water. Let cool completely, about 2 minutes. Remove from ice bath with slotted spoon and peel outer layer from fava beans; set aside.
Step 2
Combine asparagus, edamame, and green beans in the same pot of boiling water and cook until bright green and slightly tender, about 3 minutes. Using slotted spoon, transfer to ice bath and let sit until cold, about 10 minutes.
Step 3
Using a vegetable peeler, remove zest from lemons, leaving as much white pith behind as possible. Cut lemons in half and squeeze juice though your hand or fine-mesh sieve into a small bowl. Remove peel from orange with peeler; set fruit aside for another use (or eat!)
Step 4
Heat oil in a medium saucepan over medium until shimmering, about 5 minutes, then remove from heat. Add garlic and let sizzle until fragrant, about 30 seconds. Stir in lemon and orange zest, thyme sprigs, rosemary sprigs, salt, fennel seeds, red pepper flakes, and sugar. Let cool completely, about 30 minutes.
Step 5
Drain vegetables, discarding any remaining ice cubes, and add to infused room-temperature oil along with lemon juice; stir to combine. Transfer vegetables and oil to a 1½-qt. glass jar; cover and chill at least 4 hours before serving.
Do ahead: Vegetables can be marinated up to 6 days ahead. Keep chilled.