Asparagus Salad With Fava Bean Sauce

By Sunset
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2 pounds asparagus

7 tablespoons extra-virgin olive oil

1 1/2 teaspoons white wine vinegar

1 quart bite-size pieces rinsed and crisped red leaf lettuce (3 1/2 oz.)

1 cup cherry tomatoes (optional), rinsed, stemmed, and halved

Salt and pepper

2 cloves garlic, peeled and chopped

1 pound young fava beans in pods, shelled (see notes)

1 cup shredded fresh pecorino (pecorino fresca; see notes) or jack cheese (4 oz.)

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