Asparagus Salad With Fava Bean Sauce


  • 2 pounds asparagus
  • 7 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons white wine vinegar
  • 1 quart bite-size pieces rinsed and crisped red leaf lettuce (3 1/2 oz.)
  • 1 cup cherry tomatoes (optional), rinsed, stemmed, and halved
  • Salt and pepper
  • 2 cloves garlic, peeled and chopped
  • 1 pound young fava beans in pods, shelled (see notes)
  • 1 cup shredded fresh pecorino (pecorino fresca; see notes) or jack cheese (4 oz.)


Notes: This Salad Was Inspired By Loretta Keller Of Bizou Restaurant & Bar In San Francisco. If Fresh Favas Aren't Available, Use 1 Cup Shelled Cooked Favas (8 Oz.; Sold Refrigerated In Some Supermarkets) Or Frozen Baby Lima Beans. Fresh Pecorino Chee

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