1/2 lb medium asparagus, trimmed2 cups shelled fresh fava beans (2 1/2 lb in pods) or shelled edamame (fresh soybeans) 2 tablespoons extra-virgin olive oil1/4 lb arugula, coarse stems discarded1 (1/2-lb) piece Pecorino Romano or Parmigiano-Reggiano2 teaspoons balsamic vinegar Cut … Continue reading →