Asparagus, Fava Bean & Pea Shoot Salad

1. 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.", "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.", "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.", "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.)"]

No additional tips available.