Put the minced shallot in a ramekin
with the white wine vinegar
, and set aside.
Cook the asparagus in a pot of boiling salted water until tender. Lift them out with a spider, drain, and immediately plunge into ice water to cool completely, and drain. Blanch
the fava beans
for 1 minute in the same boiling water, drain
, plunge into ice water, drain, and peel
Heat a thread of olive oil
in a frying pan
, and cook the bacon until crisp
. Add the peas
and favas, pour over the stock, bring to a boil, and cook until just tender, about 2 minutes. Add the asparagus to warm through. Drain the shallot and add it, discarding the vinegar. Add the olive oil, balsamic vinegar
, lemon juice
, salt, and pepper. Taste and adjust the seasonings. Stir through the tarragon, mint and chives
, and serve.