Grilled asparagus with fava beans and walnuts from Six Seasons: A New Way with Vegetables (page 79) by Joshua McFadden and Martha Holmberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KNivia on April 29, 2026

    I made this as a side to have for a few days with leftovers. Unfortunately I have never seen a fava bean in northern Virginia so I just sub in edamame. (Not the same!) I also did not have walnuts or lemons…so I used toasted pine nuts and topped everything with a drizzle of good aged balsamic. This is something I love about this cookbook - easily adaptable to what you have on hand! And it was delicious and will be nice to eat as a green side over the next two days!

  • patti_cosfzx on April 05, 2026

    Delicious! Added burrata on the side. Amazing!

  • bernalgirl on May 22, 2025

    This is a lovely salad that needs that crunchy-salty element. My too-fine bread crumbs leaned too far towards sawdust. Next time I’d use panko crumbs and toast them with lemon zest and olive oil before mixing with the parm.

  • prkrgrant on February 16, 2025

    Good for the amount of effort you need to put in.

  • Hansyhobs on June 14, 2022

    The topping was super easy and really delicious

  • nicolepellegrini on June 12, 2020

    This was quite good. I could have just sat down and ate the favas, breadcrumbs, walnut and cheese "salsa" on its own (glad I have a good cup's worth leftover). Very similar in ingredients and flavor to the raw asparagus salad from this cookbook. I actually found a drizzle of balsamic when serving added a touch of sweetness and moisture the dish was calling out for.

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