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Makes 6 servings

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Pecorino or Parmesan

1 tablespoon (or more) fresh lemon juice

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Kosher salt, freshly ground pepper

2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed

2 bunches asparagus, trimmed, stalks peeled if thick

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

½ cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

1. Whisk olive oil, cheese and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper and more lemon juice, if desired. Set dressing aside.

2. If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about four minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water. Drain and peel; place in a large bowl. (Do not cook frozen beans.)

3. Return water in saucepan to a boil; add asparagus and cook until just tender, about four minutes. Using tongs, transfer to colander in ice water.

4. If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about three minutes. Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans. (Do not cook frozen peas.)

5. Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10 to 12 minutes. Transfer shallot to a paper towel-lined plate.

6. Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

Adapted by The (Spokane) Spokesman-Review from Bon Appétit, April 2013

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