Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino
- 2 cups shelled fresh fava beans or shelled edamame (fresh soybeans)
- 2 tablespoons extra-virgin olive oil
- ½ pound medium asparagus
- 2 teaspoons balsamic vinegar
- ¼ pound arugula
- 1 1/2-lb piece Pecorino Romano or Parmigiano-Reggiano
Cut asparagus stalks on a long diagonal into 1/8-inch-thick slices, leaving 1-inch-long tips (reserve tips separately). 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 ...