Fava Bean, Asparagus, and Arugula Salad with Shaved Pecorino

Ingredients

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

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