½ lb. med. asparagus, trimmed (your box has ¾ lb. bunch)2 c. shelled fresh fava beans (2.5 lb. in pods) 2 Tbsp. extra-virgin olive oil ¼ lb. arugula, coarse stems discarded (we’re sending you ½ lb. arugula) 1 (½ -lb.) piece Pecorino Romano or Parmigiano-Reggiano 2 tsp. balsamic vinegar
Cut asparagus stalks on a long diagonal into 1/8” thick slices, leaving 1” long tips (reserve tips separately). Blanch asparagus tips (but not sliced stalks) in a 4-qt. pot of boiling salted water 2 min., then immediately transfer with a slotted spoon to a bowl of ice & cold water to stop cooking. Return water to a boil & blanch fava beans 1 min., then immediately transfer with slotted spoon to ice water to stop cooking. Drain asparagus tips & beans. Gently peel skins from beans. Toss beans & asparagus (blanched tips & raw sliced stalks) in a bowl with 1Tbsp. oil and salt and pepper to taste, then divide among 4 plates. Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables. Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.
Adapted from Gourmet Magazine, March 2003 Submitted by former member Katy Juranty