
By Food52
Asparagus & Fava Beans With Tonnato
As spring gets closer each day, I’m filled with a giddy lightness, very much looking forward to the brown landscape transforming into one filled with buds and tenderest leaves. This much-awaited season makes for easy eating, where only a little cooking is needed to make foods to shine. Tonnato sauce, which I rave all about here, makes an ideal pairing for seasonal stars fava beans and tender asparagus spears. Once the sauce is made, it will keep for up to 1 week. It is so versatile and delicious, however, it likely won’t last that long. If you cannot find fava beans, fresh or thawed frozen peas work just as well. You could also use thin green beans, snap peas, broccoli florets, even sunflower sprouts. Really, anything juicy and green can be swapped in! Similarly, feel free to explore different crunchy bits instead of the sunflower seeds, such as toasted pecans or walnuts. After draining the tuna, save that oil for salads or cooked grains.
Updated at: Fri, 15 Aug 2025 00:29:59 GMT
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Ingredients
1 servings

½ cupmayonnaise

1 x 6.7 ouncejar oil-packed tuna
drained

3 tablespoonsalt-packed capers
rinsed of their salt

2anchovy fillets

¼ teaspoonfreshly ground black pepper

4 tablespoonextra-virgin olive oil

1lemon
juice from

1 cupfava beans
shucked

6 ounceasparagus
thin
3 tablespoontonnato

2 tablespoonsalted sunflower seeds
toasted

¼ cupcurly parsley
chopped

freshly ground black pepper
Instructions
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