A Pilaf of Asparagus, Fava Beans, and Mint

Name: A Pilaf of Asparagus, Fava Beans, and Mint
Yield: enough for 2
Ingredients: fava beans, shelled – a couple of handfuls; thin asparagus spears – 12; white basmati rice – 2/3 cup (120g); butter – 4 tablespoons (50g); bay leaves – 3; green cardamom pods – 6, very lightly crushed; black peppercorns – 6; a cinnamon stick; cloves – 2 or 3, but no more; cumin seeds – a small pinch; thyme – a couple of sprigs; green onions – 4 thin ones; parsley – 3 or 4 sprigs; chopped mint – 2 tablespoons; olive oil – 2 tablespoons; yogurt – 3/4 cup (200g)

December 14, 2011

Asparagus is something you feel the need to gorge on, rather than finding the odd bit lurking almost apologetically in a salad or main course. The exceptions are a risotto—for which you will find a recipe in Appetite—and a simple rice pilaf. The gentle flavor of asparagus doesn’t take well to spices, but a little cinnamon or cardamom used in a buttery pilaf offers a mild, though warmly seasoned base for when we have only a small number of spears at our disposal.

Recipe notes

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