Boil ½ cup of water in a small pot. Add mushrooms, boil and remove from heat.
Put onion in a small bowl along with TOP red vinegar. Leave for 30 minutes.
Preheat oven at 220C.
Put fava beans in a large pot or pan with boiling salted water until it gets crunchy, for about 2 minutes. Drain. Rinse with cold water and drain again. Remove its skin and transfer to a medium bowl.
Put asparagus in a large baking sheet. Cover with Horio PDO Kalamata olive oil and spice with salt and pepper. Bake until tender for 20 minutes.
Meanwhile, cut mushrooms in thin slices. Sauté them in 2 tbsp for 2 minutes. Add onion mixture and simmer for 2 more minutes. Put fava beans and mix well. Add thyme.
Bake fava beans and mushrooms mixture and spice with salt and pepper.
Place asparagus on a platter and pour fava beans and mushrooms mixture on top. Serve.
½ cup water15 gr dried mushrooms1 finely chopped onion1 tsp TOP Red vinegar1 cup fresh fava beans1 ½ kilo asparagus, cleaned3 tbsp Horio PDO Kalamata olive oil2 tsp fresh finely chopped thyme
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