Favas and asparagus make a delicious combination that tastes like spring. This recipe, p. 275, is a template for a lettuce-less salad that can highlight almost any vegetables from this season. The magic here is in the dressing: lemon, olive oil, capers and lots of herbs. Makes a great dinner with a roast chicken and Madison's Toasted Millet "Polenta".
The recipe is on p. 275 of Deborah Madison's Vegetable Literacy. The recipe for Toasted Millet "Polenta" is on p. 313 of the same book.
Give it a try and tell me what you think!