Asparagus, Fava Bean & Pea Shoot Salad

• 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

1. 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.
2. 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.
3. 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.
4. 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.)

fresh pea shoots, discs, fava beans, pecorino cheese, drizzles, salt, freshly cracked peppercorns

Taken from food52.com/recipes/3985-asparagus-fava-bean-pea-shoot-salad (may not work)