Here is a light, fresh and springy salad I found on one of my new favorite food websites food52. The spring salad is made with asparagus, fava beans and pea shoots and is simply dressed with olive oil and Pecorino.
Asparagus, Fava Bean and Pea Shoot Salad
Adapted from food52.
2-3 oz. fresh pea shoots
2 lbs. asparagus, cut into ½ inch pieces
3 lbs. fava beans
2-3 oz. Pecorino cheese, coarsely grated
Extra virgin olive oil
Freshly cracked peppercorns
Blanch asparagus until bright green, then plunge into ice water bath to shock it and prevent further cooking. Drain and dry well.
Shell the fava beans, and blanch them for 2-3 minutes. Cool quickly in ice water, and drain well. Remove the skins if you prefer.
Coarsely chop the pea shoots put them on a platter. Top with the asparagus and fava beans.
Drizzle with olive oil and sprinkle with the grated Pecorino, salt and cracked pepper.