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1
Bring a large pot of salted water to a boil.
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2
Add rice, stir, and adjust heat to maintain a simmer.
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3
Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes.
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4
It will continue to cook as it cools.
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5
Drain the rice well and spread it out on a tray to cool quickly.
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6
Bring another large pot of salted water to a boil.
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7
Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough.
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8
Repeat with the remaining spears.
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9
Discard the tough ends and cut the tender part into 1/3-inch lengths.
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10
Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool.
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11
Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes.
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12
Drain, transfer them to a paper towel lined baking sheet to cool.
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13
Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
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14
Put the lemon juice in a small bowl.
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15
Season with salt and pepper.
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16
Gradually whisk in the olive oil.
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17
In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese.
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18
Toss with your hands to blend.
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19
Pour the dressing over the salad (you may not need it all) and toss gently.
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20
Taste and adjust seasoning.
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21
Note: You can blanch everything ahead, but don't dress until just before serving.
