Pea, Asparagus, And Fava Bean Salad

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated Pecorino or Parmesan
• 1 tablespoon (or more) fresh lemon juice
• Kosher salt, freshly ground pepper
• 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
• 2 bunches asparagus, trimmed, stalks peeled if thick
• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• 1/2 cup vegetable oil
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and crumbled

1. Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
2. If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
3. Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
4. If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
5. Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
6. Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
7. DO AHEAD:

extravirgin olive oil, lemon juice, kosher salt, fresh fava beans, bunches, fresh peas, vegetable oil, shallot, bacon

Taken from www.epicurious.com/recipes/food/views/pea-asparagus-and-fava-bean-salad-51155260 (may not work)