Fava Bean, Asparagus And Arugula Salad

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/2 lb asparagus, trimmed
• 2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
• 2 tablespoons extra virgin olive oil
• 1/4 lb arugula, coarse stems discarded
• 1/2 lb pecorino romano cheese
• 2 teaspoons balsamic vinegar

Recipe

• 1 cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
• 2 blanch asparagus tips only, not stalks, for 2 minutes.
• 3 immediately transfer to ice water with a slotted spoon to stop cooking.
• 4 return water to a boil and blanch fava beans for 1 minute.
• 5 transfer to ice water to stop cooking.
• 6 drain asparagus tips and gently peel skins from fava beans.
• 7 toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
• 8 divide among 4 plates.
• 9 toss arugula with remaining oil and salt and pepper to taste.
• 10 mound on top of vegetables.
• 11 shave thin slices of cheese over salad and drizzle with vinegar.