Fava Bean Salad with Pecorino and Asparagus

Ingredients

• 1 cup of baby asparagus tips
• 1 cup of cooked fresh or frozen baby Fava (broad) beans
• skins removed (If fresh
• they will need to be blanched to remove the skins. You can also use the same amount of drained and rinsed canned beans.)
• A small handful of fresh mint
• finely chopped
• 3 tablespoons of good-quality olive oil
• Salt and pepper
• 1/2 cup of pecorino cheese
• shaved

Instructions

1. Put the asparagus in a pan of boiling salted water and boil for 2-3 minutes.
2. Drain and rinse under cold water.
3. Place the beans and asparagus tips in a small salad bowl and add the mint.
4. Pour on the olive oil and add some salt and pepper.
5. Add the cheese.
6. Eat in a balmy garden with a few fat blowsy bumblebees nearby, but not close enough to harass you.