Name: Citrus-Oil-Marinated Asparagus and Fava Beans
Cook time: 50 minutes
Total time: 1 hour 30 minutes
Yield: 6–8 servings
Ingredients: 1 cup shelled fava beans (from about 1¼ lb. pods); 8 oz. asparagus, woody ends trimmed, cut on a diagonal into 1" pieces; 5 oz. frozen shelled edamame or 10 oz. edamame pods, shelled (about 1 cup); 4 oz. French green beans, trimmed, cut into 1" pieces; 2 lemons; 1 orange; 2 cups extra-virgin olive oil; 5 garlic cloves, thinly sliced; 4 sprigs thyme; 2 sprigs rosemary; 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2½ tsp. Morton kosher salt; 1 Tbsp. fennel seeds, lightly crushed; 1 tsp. crushed red pepper flakes; 1 tsp. sugar

Photo by Joseph De Leo, Food Styling by Erika Joyce

The fleeting vibrance of spring vegetables is captured in this citrus-and-garlic-infused marinade, turning delicate produce into a versatile condiment. Spoon over toast slathered with ricotta or enjoy as an accompaniment on a cheese plate. Use the infused oil to dress salad greens or drizzle it over baked fish to add a boost of flavor.