Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer
. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain
the rice well and spread it out on a tray to cool quickly.
Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch
asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer
and transfer to a paper towel lined baking sheet to cool.
Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel
the fava beans by pinching open the loose skin; the peeled bean should slip out easily.
Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk
in the olive oil.
In a large bowl, combine the cooled rice, asparagus
, peas, fava beans
, basil, parsley, lemon zest
. Toss with your hands to blend
. Pour the dressing
over the salad (you may not need it all) and toss gently. Taste and adjust seasoning.
Note: You can blanch everything ahead, but don't dress until just before serving.