Fava Beans and Asparagus with Whipped Chèvre

Enjoy the crunchy freshness of the Fava Beans and Asparagus contrasted with the Whipped Chèvre!
Fava Beans and Asparagus with Whipped Chèvre

Entrée's & Sides
Featuring BLiS Elixer XO Sherry Vinegar
By Colby Garrelts - Saveur Magazine 
 Fava BEan & Asparagus Salad

Enjoy the contrast of crunchy freshness of the Fava Bean and Asparagus contrasted with the Whipped Chèvre

Fava Beans and Asparagus Salad Ingredients 

  • 2 cups fava beans 
  • 8 stalks asparagus, trimmed, peeled, sliced into ¼-inch pieces 
  • 1 teaspoon BLiS Elixer Sherry Vinegar (or reduced balsamic vinegar) 
  • 4 teaspoons extra-virgin olive oil 
  • ¼ cup plus 1 tablespoon champagne vinaigrette (recipe follows)  
  • 4 oz. cream cheese, softened 
  • 4 oz. chèvre  
  • Salt and freshly ground black pepper for serving 

Fava Beans and Asparagus Salad  Directions

  • Bring a large pot of heavily salted water to a rolling boil.  While water reaches boiling point, prepare ice bath.  
  • Blanch fava beans in boiling water for 3 minutes then, using a slotted spoon, transfer to ice bath. Blanch asparagus in boiling water for 1 minute, transfer to ice bath. 
  • In a small bowl, toss together fava beans and asparagus, in the vinaigrette, season with salt and pepper to taste.  
  • In a mixer fitted with paddle attachment, beat cream cheese and chèvre on medium speed until light and fluffy, season with salt and pepper to taste. 
  • To assemble the dish, divide whipped cheese evenly by neatly spooning a mound in the center of each plate.  
  • Dent each mound, forming a crater deep enough to hold ¼ teaspoon of Blis Elixir followed by 1 teaspoon of olive oil. 
  • Arrange the dressed favas and asparagus onto each cheese plate and season with coarsely ground black pepper. Serve Immediately. 

Tip: Recipe can be made 1 day ahead of time and kept refrigerated until ready to assemble. Bring to room temperature before serving. 

Note: Yields: 1¾ cups

Serves 4

To make the champagne vinaigrette:

  • 1 cup champagne vinegar  
  • ¹/₃ cup honey 
  • ¹/₃ cup olive oil 
  • 1 tablespoon freshly squeezed lemon juice 


  • Combine all of the ingredients in a nonreactive bowl, adding the honey last to prevent it from sticking to the bottom of the bowl.  
  • Whisk vigorously until combined.


Photo Copyright: Valentina Gabdrakipova/123rf.com
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