Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino

1. 1

   Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately).

2. 2

   Blanch asparagus tips (but not sliced stalks) in a 4-quart pot of boiling salted water 2 minutes, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.

3. 3

   Return water to a boil and blanch fava beans 1 minute, then immediately transfer with slotted spoon to ice water to stop cooking.

4. 4

   Drain asparagus tips and beans and gently peel skins from beans (it's not necessary to peel edamame, if using).

5. 5

   Toss beans and asparagus (blanched tips and raw sliced stalks) in a bowl with 1 tablespoon oil and salt and pepper to taste, then divide among 4 plates.

6. 6

   Toss arugula with remaining tablespoon oil and salt and pepper to taste and mound on top of vegetables.

7. 7

   Shave thin slices of cheese over salad with a vegetable peeler (use about half of piece), then drizzle with vinegar.

* Per serving · 4 servings · Values may vary.

No additional tips available.