Ingredients
1-1/2 pounds fresh fava beans
10 asparagus
1 cup fresh-shelled English peas
12 ounces mozzarella di bufala
Kosher or sea salt and freshly ground black pepper
1 tablespoon chopped fresh mint (You can use small whole mint leaves—maybe 2 dozen)
1 teaspoon chopped fresh oregano
Grated lemon or lime zest, optional
A couple of handfuls of tender small greens, such as arugula or pea shoots
Directions
First, take the fava beans out of their pods by removing the fuzzy covering.
Boil a pot of water and add the fava beans, boiling them for 30 seconds.
Drain the beans and transfer them to a bowl of ice water. Once they have cooled down, drain them, and remove the outer skin which should easily slip off.
Next, bring a pot of salted water to a boil.
To prepare the asparagus, hold each spear horizontally between your hands and bend it until it snaps at the point where it becomes tough. Discard the tough ends and cut the remaining part into 2-inch pieces. Blanch the asparagus in the boiling water until it is slightly tender, then transfer it to a bowl of ice water.
Repeat the same process for the peas by adding them to the boiling water until they are barely tender, then drain and add to the ice water. Pat dry the asparagus and peas.
Thinly slice the mozzarella and place it on a platter. Season it with salt and pepper.
Add the blanched vegetables, herbs, and lemon zest (optional) around the cheese.
Drizzle with olive oil and add more salt and pepper to taste.
Finally, scatter the greens over the top and serve immediately.
Adapted from Janet Fletcher’s Planet Cheese