Fava Beans, Asparagus, & Fennel Salad

Ingredients

• 2 lbs fresh fava beans
• 1 bunch Fresh asparagus
• 1 Fennel
• chives, herbs de Provence, extra-virgin olive oil, balsamic vinegar and salt to taste
• Pecorino cheese optional

Instructions

1. Shell the fava beans and cook them in salted boiling water for two minutes.
2. Drain them and, as soon as they cool down enough to be handled, remove the outer peel. Set aside.
3. Rinse the asparagus, cut the very ends, and remove the outer (tougher) leaves of the fennel. Slice the fennel quite thin. You can use the removed part for a broth, as well as the asparagus ends.
4. Arrange asparagus and fennel on a baking sheet and dress with your favorite herbs, olive oil, and salt. I have used herbs de Provence and chives.
5. Bake for 15 minutes at 425F.
6. Assemble the salad by chopping asparagus and fennel into the mixing bowl where the fava beans are.
7. Dress the salad to taste (keep it simple); used extra-virgin olive oil, salt, pepper, and balsamic vinegar. You can shave some pecorino cheese, if you have it.
8. Serve warm. Buon appetito!