Author Notes
If you don’t have access to super fresh local farm produce I would probably blanch and shuck the fava beans, blanch the peas or substitute snap peas and blanch the asparagus and cut it into small 2 “ lengths. —Sara Jenkins
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Ingredients
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3 pounds
fresh fava beans (removed from pods)
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1/2 cup
cup fresh shucked peas or 1 pound snap peas, blanched
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5
stalks fat fresh asparagus
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2 1/2 cups
fresh herb mix using at least 3 of the following: mint, parsley, sorrel, pea shoots, tarragon, chives, lovage
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6 ounces
pecorino cheese (my preference is for a medium-aged Tuscan pecorino)
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1/2 teaspoon
fleur de sel or other fine finishing salt
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Black pepper
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1/4 cup
cup finest estate-bottled extra-virgin olive oil
Directions
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Mix the favas and peas together in a bowl. Trim the asparagus of its tough woody ends and shave paper-thin using a mandolin. Add the herb leaves and roughly chunk up the Pecorino into misshapen pieces. Add to the bowl, sprinkle with the salt, black pepper, and olive oil and toss gently. Eat immediately
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