Ingredients
The following ingredients have 5 Servings
- 2-3 oz. fresh pea shoots
- 2 lbs. asparagus, blanched, and cut into 1/4\" discs
- 3 lbs. fava beans, shelled, blanched, and peeled
- 2-3 oz. Pecorino cheese, coarsely grated
- Drizzles of the very best extra virgin olive oil you have
- Best flaked salt you have (sea salt, kosher, etc.)
- Freshly cracked peppercorns
Instruction
- Blanch asparagus until bright green, then plunge into ice water bath to shock it and prevent further cooking. Drain well: use towels if needed to dry the stems. Cut stems into 1/4" pieces, leaving tips intact. Set aside.
- Shell the fava beans, and blanch them for 2-3 minutes. Cool quickly in ice water, and drain well. Remove the skins (or not, if you prefer; I don't mind the extra work for the results), and set aside.
- Coarsely chop the pea shoots into thirds and put them on a platter (12"-14" or so). Top with the aspagus and fava beans, strewn evenly over.
- Drizzle the olive oil gently back and forth, without using too heavy a hand. Add the grated Pecorino (you can substitute Parmigiano Reggiano), and delicately hand salt the salad. Add a small amount of cracked pepper, and you're done. (You may also add a drizzle of balsamic vinegar, but I think the salad is perfect without it.)
