F ava, Pea, and Asparagus Springtime Stew Makes 2 to 3 main course servings Fava beans are one of the world's oldest cultivated plants and have been popular for millennia, especially in Italy and around the Mediterranean basin. The thick , soft pods encase pretty lima - size beans — but there is a catch: unless the beans are extremely young and tender they must be blanched and peeled to reveal the tender, buttery, sparking gre en inner bean. Just like shelling fresh peas, this can be a fun, sit - down social activity. This is a lovely meatless main course stew combining several elements of the spring season. 1 ½ pound s fava beans in pods (about 1 ¼ cups shelled) 4 tablespoons olive oil 2 garlic scapes or 2 garlic cloves, finely chopped 1 ½ cups diced or sliced red - skinned or Yukon gold potatoes 1 ¾ cups vegetable or chicken broth 1 pound asparagus, trimmed and cut into 2 - inch lengths ½ cup shelled fresh peas (or thawed frozen) 1 tablespoon chopped fresh thyme ½ cup dry white wine Salt and freshly ground black pepper ¾ cup fresh bread crumbs 3 tablespoons shredded Parmesan cheese 1. Shell favas by unzipping strings down either side of po ds and pulling apart. Push beans out. Blanch beans in a saucepan of boiling water for 3 to 5 minutes (depending on size); drain in a colander and run under cold water. Use a small sharp knife or your thumbnail to peel off tough outer skin. Set shelled bean s aside. 2. In large saucepan or deep skillet, heat oil over medium heat. Add garlic and cook 1 minute. Add potato and broth, bring to a boil, reduce heat and simmer for 8 minutes. Add asparagus, peas, and thyme and simmer for 4 minutes. Add wine and reserved fava beans and simmer until all vegetables are tender, about 2 minutes. Season with salt and pepper to taste. (Can be made ahead and reheated.) 3. Toss crumbs over medium h eat in a skillet until lightly toasted, about 5 minutes. Off heat, toss w ith cheese. 4. Serve stew in shallow bowls and sprinkle with toasted crumb topping.