Dice the stale bread, toss it with salt and freshly ground black pepper.
Heat a few tablespoons of extra virgin olive oil in a large non stick skillet with 2 cloves of garlic and let them infuse until golden, then remove it.
Brown the bread for 5 minutes or until golden and crunchy, stirring it often with a wooden spoon. Set aside.
Chop the asparagus and the snow peas and boil them in salted water for 5 minutes, until tender. Drain them and pass them under cold running water to preserve their bright green colour.
In a large bowl mix the brown bread, the boiled asparagus and snow peas, the shelled fava beans and peas.
Toss all the ingredients together with more salt and pepper if required.
Season with a drizzle of your best extra virgin olive oil and honey vinegar. Add some fresh mint leaves and serve. Enjoy it and pass it on.