Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino

Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino
Photo by Rita Maas

Ingredients

  • 1 1/2-lb piece Pecorino Romano or Parmigiano-Reggiano
  • 2 teaspoons balsamic vinegar
  • ½ pound medium asparagus
  • 2 cups shelled fresh fava beans or shelled edamame (fresh soybeans)
  • ¼ pound arugula
  • 2 tablespoons extra-virgin olive oil

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 ...

View full recipe at Epicurious

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