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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,
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