Name: Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino
Cook time: 1 1/2 hr
Total time: 1 1/2 hr
Yield: Makes 4 first-course or lunch main-course servings
Ingredients: 1/2 lb medium asparagus, trimmed; 2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans); 2 tablespoons extra-virgin olive oil; 1/4 lb arugula, coarse stems discarded; 1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano; 2 teaspoons balsamic vinegar

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Fava Bean, Asparagus, and Arugula Salad with Shaved PecorinoRita Maas

This salad was inspired by a couple of dishes our food editors encountered at restaurants in Rome.

Cooks' notes:

• Fava beans can be blanched and peeled 1 day ahead and chilled in a sealed plastic bag. • Be aware that fava beans can cause a potentially fatal food intolerance in some people of Mediterranean, African, and Pacific Rim descent.

Recipe notes

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