It is important to have all your ingredients washed, prepped and ready to go before you get ready to cook. The whole thing comes together fast and furiously.  Dark, nutty wild rice would make a striking contrast and tasty side for this colorful spring dish.

20-30 fava bean pods, removed from puffy shells
extra virgin olive oil
fine grain sea salt
1 bunch thin asparagus, cut into 1/2-inch segments
1 1/2 cups peas, freshly shelled or frozen
zest of one lemon
splash of cream
pecorino cheese (or other hard, salty cheese)

Cook fava beans for about a minute in a pot of salted water. Drain, run under cold water and shell second layer. To do this pinch each fava to break the skin and gently squeeze to separate the bean from the skin. Set aside.

Drop a big splash of olive oil in a cold skillet, add two big pinches of salt and two tablespoons of water over medium high heat. When the water starts bubbling add the asparagus spears. Cover and cook for 30-45 seconds, longer if the asparagus is thicker.  You want it to be barely tender and bright green.

Stir in the peas and cook uncovered for another 20 seconds or so, maybe longer if using frozen peas.  Now stir in the lemon zest and the tiniest splash of cream. Top with a sprinkle of grated cheese.  Enjoy!

Serves 4.