• Zest of 1 lemon
• 1 cup canola oil
• 4 sprig fresh lemon thyme or thyme
• 1 piece (2 inches) fresh lemongrass , crushed

• 3 tablespoons fresh lemon juice
• 2 tablespoons lemon oil
• 3/4 teaspoon honey
• 3/4 teaspoon sherry vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

• 1 bunch asparagus , trimmed and cut into 2-inch pieces
• 1 cup fresh fava beans   or frozen lima beans , thawed
• 8 ounces mixed baby greens
• 1/2 cup shelled pistachio nuts , coarsely chopped

To make lemon oil: In a small saucepan, combine all ingredients; heat over medium-low heat until oil is hot and small bubbles begin to appear. Transfer to a bowl; cool to room temperature. Cover and let stand at room temperature overnight. Strain before using.

To make vinaigrette: In a medium bowl, whisk together all ingredients until blended.

To prepare salad: Bring a large pot of lightly salted water to a boil. Add asparagus; cook until just tender, about 2 minutes. Drain in colander, rinse with cold water until cool, and then drain again. Repeat with beans, cooking about 1 minute before draining.

In a large bowl, combine greens, pistachios, asparagus and beans. Add vinaigrette and toss. Serve immediately.