12 lb asparagus, trimmed
2 cups shelled fresh fava beans or 2 cups fresh shelled soybeans
2 tablespoons extra virgin olive oil
14 lb arugula, coarse stems discarded
12 lb pecorino romano cheese
2 teaspoons balsamic vinegar
Cut asparagus stalk on a long diagonal into 1/8 inch slices, leaving 1 inch long tips. Blanch asparagus tips only, not stalks, for 2 minutes. Immediately transfer to ice water with a slotted spoon to stop cooking. Return water to a boil and blanch fava beans for 1 minute. Transfer to ice water to stop cooking. Drain asparagus tips and gently peel skins from fava beans. Toss beans and asparagus, tips and stalks, in a bowl with 1 tbsp oil and salt and pepper to taste. Divide among 4 plates. Toss arugula with remaining oil and salt and pepper to taste. Mound on top of vegetables. Shave thin slices of cheese over salad and drizzle with vinegar.