Boil fava beans in a pot of salted boiling water just until tender, about 1 minute.
Transfer to an ice-water bath.
Wash and cut the tough bottoms of the asparagus off.
Blanch asparagus in the same pot of boiling water until just tender, 2 to 3 minutes.
Transfer to ice-water bath.
Drain vegetables.
Remove outer skin from fava beans.
Pat asparagus dry.
Add oil to a medium high heated large skillet.
Add garlic, fava beans and salt to taste. Cook, stirring frequently, until garlic is soft, about 2 minutes.
Remove the beans to a plate using a slotted utensil.
Remove skillet from heat and let cool slightly.
Whisk lemon juice into oil in the skillet and season with salt and pepper to taste.
If dressing is too tart, add a bit more olive oil.
Add asparagus to skillet mixture and toss together.
Add almonds and lemon zest.
Move the asparagus to a serving platter and arrange neatly.
Add the fava beans on top and and drizzle remaining sauce from skillet over everything.
