This salad is inspired by the color GREEN

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Serves 4

1 bunch asparagus, trimmed

8 plum tomatoes, cut in half

salt & pepper, to taste

glug + 1⁄2 cup of olive oil

1 cup fava beans, shelled and cooked

1 bunch watercress

fresh parsley

1 tablespoon Dijon mustard

pinch of salt

1 teaspoon lemon juice

  1. Preheat oven to 375°F.
  2. Place the asparagus and tomatoes on a roasting tray and sprinkle with salt and pepper.
  3. Drizzle with olive oil.
  4. Roast until golden, about 6–7 minutes.
  5. Place on plates with fava beans, watercress, and parsley.
  6. In a small bowl whisk together ½ cup oil, mustard, salt, and lemon juice.
  7. Pour over the salads and serve.


Photography by Hector Sanchez

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