Asparagus, Fava Beans, & Andouille Sausage with Black Pepper Croutons

I think it's safe to say that I was raised by a couple of hippies. Not the bare foot, dreaded hair, crystals & ponchos type but the Dead Head, beat up Volvo driving, health food nut kind. So I guess they could be called reformed hippies or something like that. That olive green, air-conditioningless, smelly old car was a great source of personal humiliation growing up. Squirming out of the backseat of that thing instantly turned my cheeks a bright shade of scarlet. Why couldn't we drive a mini-van or better yet, one of those newfangled Suburbans? Those were normal.

Of course, now I swoon after that old green Volvo & dish up hippie food (or as Alicia of Bread + Honey would say, hippie chow) often. To me that means, bowls of various grains, nuts, veggies & all other things that you might find nestled comfortably on the shelves of a small dusty health food store. Think Mollie Katzen. Jacques Pépin has a classic take on hippie chow & Smitten Kitchen's approach is lovely too. This is my modest version of hippie chow.

Asparagus, Fava Beans, & Andouille Sausage with Black Pepper Croutons, for 2
2 andouille sausages, cut in chunks (can be substituted for soysage)
1 small bundle of asparagus, cut in 1" or so pieces
1 small bundle of fava beans, shelled
3/4 c. frozen pearl onions, thawed
3/4 c. frozen green peas, thawed
1/2 loaf of crusty bread, cubed
1/4 c. toasted sunflower seeds
1 tbsp. fresh black pepper
2 tbsp. olive oil
1 clove garlic, minced
1 tsp. fresh thyme
1/2 tsp. dried oregano

In a sauce pan, simmer the shelled fava beans in salted water for about 20 minutes. Drain, rinse & set aside.

While the fava beans cook, warm half of the olive oil in a saute pan. Add the bread chunks & garlic. Pepper them heartily. Brown for about 5 minutes or until they're crisp. Remove from the pan & set aside to cool.

In the same pan, brown the sausage (about 4 minutes). Toss in the peas, onions, asparagus, thyme, oregano & sunflower seeds. Saute for 5 minutes or so or until the asparagus is tender. Salt to taste. Just before serving fold in the croutons & drizzle with a bit more olive oil.