Spring Salad. Asparagus, Fava Beans and Sweet Peas

...it's a sunny day today
nothing can hurt me
[...] he bought a house
painted it with the colors of the rainbow
he saw on TV that even when it rains
somewhere else the sky is clear
it's a sunny day today
(L. Cherubini, Sunny Day)

There are certain things that make you feel good, no matter what. Small gestures, colors and thoughts that cherish your mind and make you smile. Waking up on a sunny day, buying daisy flowers, crossing a stranger's cheerful eyes. Ten minutes of happiness. Just like the beginning of the weekend, like singing under the shower or wetting your feet in the sea.
Just like eating strawberries or shelling peas. For few moments you forget about the uncertainties, the stress, the gas price increase, the bills to pay and the tooth ache. Life becomes as simple as a bike ride and you realize it's finally springtime.
It's a sunny day and nothing can hurt you.

Ehm...today I felt this way, what do you want me to say?


Asparagus, Fava Beans & Sweet Peas Salad
for 3

asparagus 500 gr.
fava beans, unshelled (otherwise, where's the fun?) 500 gr.
fresh sweet peas, to be shelled (see above) 500 gr.
salt, pepper, olive oil, balsamic vinegar, white wine q.b.
wild arugula 2 handfuls

Wash asparagus and cut the ends. Dress them with a tablespoon olive oil, salt, pepper and a splash of white wine. Place them on a baking pan and bake at 400 for about 20-30 minutes, until tender, turning them once or twice. Let them cool down, cut them in pieces about 1 inch long, keeping the tips intact. Set them aside. Meanwhile shell the peas and cook them in little boiling water for 4-5 minutes. Drain and cool them under cold water.
Shell the fava beans as well, blanch them for two minutes and then cool them under cold water. Discard the inner skin and set them aside.
Wash arugula, mix it with asparagus, fava beans and peas. Dress it with salt, pepper, olive oil and a little balsamic vinegar. If you wish, you can add some shaved pecorino cheese.

Sunday tip: don't discard the empty pea shells, but use them to make vegetable broth. Simply put them in a large pot, cover with water, add half a onion, one carrot, half celery stalk, few peppercorns and a pinch of salt. Bring to boil and let it simmer for about 30 minutes. Better than this!!!

...it's a sunny day today
nothing can hurt me.