Asparagus and Pistachio Salad

From: Chef Dan Barber, Blue Hill at Stone Barns, Pocantico Hills, New York.

Yield: 8 servings.

2 cups asparagus tips, blanched
1 cup fava beans, blanched
3/4 cup pistachios, shelled
4 cups mixed baby lettuce
as needed, lemon vinaigrette (recipe follows)
to taste, salt and pepper

1/4 cup lemon juice
1/8 cup water
3 Tbsp. lemon oil (recipe follows)
3/4 tsp. honey
3/4 tsp. onion purèe
3/4 tsp. sherry

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