Warm Spring vegetable salad with grilled pecorino cheese

Shell the fava beans and blanch them for a minute in a pot of boiling water. Drain, pass them under cold water, then remove the outer skin: make a small slit with a knife along the edge and pop the bean out from its skin. Collect the beans in a bowl and set them aside.
Clean the artichokes, removing the tough outer layers and stalks. Rub the artichoke hearts with lemon, then cut them in half and use a small spoon to remove the chokes. Thinly slice the artichoke hearts and arrange them onto a plate. Drizzle them immediately with lemon juice to prevent them from browning.
Discard the wooden part of asparagus, then cut them into 1 cm thick slices. Blanch them in boiling water for 3 minutes, drain them and pass them under cold water for a few seconds to preserve a nice bright green.
Make a citronette, beating with a fork the juice of half a lemon, 4 tablespoons of extra virgin olive oil, salt and freshly ground black pepper.
Mix asparagus, artichokes and fava beans in a bowl and season with half the citronette you just made.
Grill the fresh pecorino slices on both sides for a minute on a very hot non-stick pan, then arrange them on four serving plates along with a slice of toasted bread. Top with the spring vegetables, drizzle with the remaining citronette and sprinkle with your favourite fresh herbs.