Fava Bean, Asparagus And Arugula Salad

• 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

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.

beans, extra virgin olive oil, arugula, pecorino romano cheese, balsamic vinegar

Taken from www.food.com/recipe/fava-bean-asparagus-and-arugula-salad-60918 (may not work)