Asparagus Salad with Fava Bean Sauce

Ingredients

• 2 pounds asparagus 
• 1 pound young fava beans in pods shelled (see notes)
• 2 cloves garlic peeled chopped
• 4 oz jack cheese fresh shredded (pecorino fresca; see notes)
• 3.5 oz bite-size pieces and crisped leaf lettuce red rinsed
• 7 tablespoons olive oil extra-virgin
• 8 servings salt and pepper 
• 1.5 teaspoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• sieve
• potato masher

Directions

1. In a 5- to 6-quart pan over high heat, bring 2 quarts water to a boil. Meanwhile, rinse asparagus; snap off and discard tough stem ends.
2. Add asparagus to boiling water and cook until barely tender when pierced, 3 to 4 minutes.
3. Drain and arrange on a platter or plates.
4. In a large bowl, mix 1 tablespoon olive oil and the vinegar.
5. Add lettuce and tomatoes; mix gently to coat.
6. Add salt and pepper to taste. Arrange salad alongside asparagus.
7. In the pan, over medium heat, stir garlic in remaining 6 tablespoons oil until limp, about 30 seconds.
8. Add shelled beans and 2/3 cup water; cover and simmer over low heat until beans are very soft when pressed, 7 to 12 minutes. Mash with a potato masher.
9. Remove from heat and push mixture through a wire strainer; discard skins.
10. Return bean paste to pan over low heat and stir until hot, 2 to 3 minutes.
11. Remove from heat, add cheese, and stir until melted. Sauce should be thin enough to spoon over asparagus. If necessary, add a little hot water (2 to 4 tablespoons) to thin; do not return sauce to heat or cheese will become grainy.
12. Add salt and pepper to taste.
13. Spoon warm sauce over warm or room-temperature asparagus.