Wild salmon is in season, and we hadn’t made salmon in a long time. We also got fresh asparagus, which Larry got all to himself since I hate asparagus with a passion.
– We got fava beans in our organic delivery this week. I’ve never had fava beans, nor have I cooked them. I couldn’t resist, though – they just seem like the epitome of spring at the farmer’s market. Everything I read says to be sure to plan lots of time to prepare fava beans. I now understand why. We tried a raw bean straight out of the pod, and bleah! Very bitter. Deborah Madison has a really nice sounding spring vegetable braise in Local Flavors, but since I had prosciutto on hand I went with a Fine Cooking sauté instead. After I had shelled the beans and parboiled them, the tough bitter skins came off easily. The result was tender, fresh beans. Yum! Larry thought this mixture of flavors would be great with asparagus, also.