Have a bowl full of ice water ready to cool down the vegetables, after you steam them briefly.

The hardest part of making this recipe is shelling the fava beans. It’s a three-step process. First you need to remove them from the pod. Have a small saucepan with salted boiling water and plunge the beans and boil for exactly one minute. Transfer to the ice water bath to stop the cooking, drain, and then the fun starts. It is not an easy task to slip the beans out of their covering but it is worth it.

Boil the peas for exactly 1 minute; drain, and plunge in the ice water. Drain and set aside.

Prepare a steamer, bring water to boil, steam asparagus. Cook fresh asparagus for about 3 minutes if using white and cook 8-10 minutes for green. Cool in the ice bath. Drain, pat dry, and place in bowl.

Remove the tough, dry outer leaves of the fennel. Cut in half, core, and slice the fennel into paper thin slices.

Make the dressing by quickly combining all the ingredients and stirring with a whisk.

Combine the ingredients in a bowl and toss just before serving. Shave some pecorino and scatter the mint leaves on top and serve immediately.