Asparagus and fava beans salad with lard and Pecorino cheese

• 10 minutes to prepare • 10 minutes to cook • Serves 4

 

10 MINUTES

If this isn’t one of the most beautiful salads you’ve ever seen, I’m not sure we can be friends anymore.

I mean look at all of that beautiful greens! There are fava beans and asparagus.
Hello healthy spring eats!
You could even throw some sugar snap peas in here and they would fit right in.

This salad is fresh but packed with protein from beans and cheese. Moreover, it has lard, which will definitely improve your mood, ha ha.
The beans and asparagus cook in under 5 minutes and the dressing is just EVO oil and salt.

It is the perfect summer salad, and this dish also makes a great lunch.

Here's what you will need for the 4-serving recipe:

 

600 g asparagus
200 g frozen fava beans
100 g lard cut into thin slices
50 g Pecorino cheese cut into thin slices
EVO oil
salt and pepper

1. Rinse the asparagus under cool water to remove any grit. Snap off the bottom inch using your fingers; the stems will naturally break where the tough woody part ends and the tender stem begins
2. Peel asparagus' tough outer skin
3. Pour 1 l of water in a large pot and bring to boil. As soon as the water boils, dip asparagus in the pot, and go on with the cooking for about 6 minutes
4. Meanwhile, pour 500 ml of water in a large pot and bring to boil. As soon as the water boils, add salt and the frozen fava beans. Let them cook for about 5 minutes
5. Remove both the beans and asparagus from the heat and drop them into an ice-water bath for an immediate cool down. Drain them and remove the tough outer skins of cooled beans with a knife
6. Place all the vegetables in a large bowl
7. Season with EVO oil, salt, freshly ground pepper and stir to mix
8. Arrange your salad: add Pecorino cheese and lard. Stir gently and bring to the table!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.