Fava Bean, Asparagus And Arugula Salad - cooking recipe

Ingredients

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

Preparation

Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips.
Blanch asparagus tips only, not stalks, for 2 minutes.
Immediately transfer to ice water with a slotted spoon to stop cooking.
Return water to a boil and blanch fava beans for 1 minute.
Transfer to ice water to stop cooking.
Drain asparagus tips and gently peel skins from fava beans.
Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste.
Divide among 4 plates.
Toss arugula with remaining oil and salt and pepper to taste.
Mound on top of vegetables.
Shave thin slices of cheese over salad and drizzle with vinegar.