Asparagus, Pea, Jammy Egg and Crispy Salad

surlatable.com

Debbie Fenner

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

2 bunches asparagus, trimmed and on bias into 3 inch pieces

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

½ cup vegetable oil

1 shallot, thinly sliced

3 tablespoons extra-virgin olive oil

1 tablespoon Pecorino, grated plus more for garnish

Juice of 1 lemon

Zest of 1 lemon

Kosher salt and freshly ground pepper

2 tablespoons fresh mint, chopped

2 tablespoons fresh dill, chopped

2 tablespoons tarragon, chopped

4 large eggs, sous vide at 194°F for 8 minutes, peeled and halved

Flaky sea salt

Directions at surlatable.com

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