1Bring a large pot of salted water to a boil. Add the asparagus and blanch for 2 minutes. Using a spider, remove the asparagus from the boiling water to a colander set over the sink. Add the shelled fava beans to the boiling water and blanch for 2 minutes. Using a slotted spoon or a spider, remove the fava beans and add to the colander with the asparagus.
2Fill a small saucepan with about 2 inches of water and set over low heat. Cover with a heat-resistant glass bowl (big enough to hold 2-3 cups of liquid).
3In a medium saucepan set over medium-high heat, combine the shallot, vinegar, and wine. Cook 5-8 minutes or until reduced to about 2 tablespoons.
4Turn off the heat source and allow the shallot mixture to cool slightly, about 2-3 minutes. Over low heat, add the butter three pieces at a time, whisking until almost completely emulsified. Continue until all of the butter has been combined. Stir in the thyme and season with a pinch of sea salt and fresh ground pepper. Taste and adjust seasonings.
Add the sauce to your prepared glass bowl set over the simmering water (this will keep your sauce warm without separating).
5In a large cast-iron skillet set over medium-high heat add 1 tablespoon of extra virgin olive oil to coat. Add the halibut filets and cook for 3 minutes. Gently flip the halibut filets over and cook for 3 minutes. Add the blanched asparagus and fava beans to the skillet, stirring them frequently. Remove the skillet from the heat.
6Plate the halibut filets, asparagus, and fava beans. Pour the sauce over the filets and serve immediately.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Easily Peel Fava Beans
Don't let that pesky second skin on fava beans keep you from enjoying them this spring. CHOW.com's Lisa Lavery shares a technique that'll speed up the peeling process.
Joey Campanero Makes Little Owl Broiled Halibut - Hanging with Harris
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
This classic should be in every Southern woman's repertoire. A moist, delicious Chocolate-Mayonnaise Cake pleases crowds of all ages, and is the perfect dessert to bring to a neighbor, to a potluck, or to a summer party.