Pea, Asparagus, and Fava Bean Salad

Ingredients

• 2 bunches asparagus thick trimmed peeled
• 4 slices bacon crumbled cooked
• 2 cups avarakkai / broad beans fresh frozen thawed (from 2 pounds pods)
• 1 cup peas fresh frozen shelled thawed (from 1 pound pods)
• 6 servings pepper freshly ground
• 1 tablespoon juice of lemon fresh ()
• 3 tablespoons olive oil extra virgin extra-virgin
• 1 tablespoon pecorino cheese finely grated
• 1  shallots thinly sliced
• 0.5 cup vegetable oil 

Equipment

• bowl
• paper towels
• sauce pan
• whisk
• tongs
• colander

Directions

1. Whisk olive oil, Pecorino, and 1 tablespoon lemonjuice in a medium bowl to blend. Seasonwith salt, pepper, and more lemon juice, ifdesired. Set dressing aside.
2. If using fresh fava beans, cook in a largesaucepan of boiling salted water untiltender, about 4 minutes. Using a slottedspoon, transfer to a colander set in a bowl ofice water (do not cook frozen beans).
3. Drainand peel; place in a large bowl.
4. Return water in saucepan to a boil; addasparagus and cook until just tender, about4 minutes. Using tongs, transfer to colanderin ice water.
5. If using fresh peas, return water insaucepan to a boil; add peas and cook untiltender, about 3 minutes (do not cook frozenpeas).
6. Drain; transfer to colander in ice water.
7. Drain vegetables.
8. Add to bowl with fava beans.
9. Combine vegetable oil and shallot in asmall saucepan over medium heat and cook,stirring occasionally, until shallot is goldenbrown and crisp, 10-12 minutes.
10. Transfershallot to a paper towel-lined plate.
11. Add dressing to bowl with vegetables,season with salt and pepper, and toss tocoat.
12. Transfer salad to a serving platter andtop with shallot and bacon.
13. DO AHEAD: Dressing and vegetables canbe prepared 1 day ahead. Cover separatelyand chill.