Take peas and favas out of their pods, and wash the wild asparagus. Boil the vegetables separately in salted water, keeping in mind their cooking times and the fact that the vegetables should remain fairly firm and not completely cooked: a couple of mins for fava beans and peas, 5 mins for asparaguses.

If the ingredients you have are very fresh, you can serve both peas and fava beans raw.

Drain the veggies, rinse under cold running water and let cool.

Separately, boil the rice for about 8 minutes, then drain it and let it cool under cold water.

Mix all the vegetables to the rice, salt to taste, then add a drizzle of extra virgin olive oil and a generous handful of shavings of parmesan or pecorino cheese.

Serve the rice warm or cold.