Make Mario Batali’s fettuccine alfredo in less than a minute

Using a benriner (Japanese mandoline) or other vegetable slicer, or a vegetable peeler, thinly shave the asparagus, making thin horizontal shavings. Set aside.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the fettuccine in the boiling water until tender, 1 to 2 minutes. Drain, reserving about ¼ cup of the pasta water, and place in a large warmed bowl.

In a 12- to 14-inch saute pan, heat the butter over medium heat until melted. Add the asparagus. When the pasta is ready, add it to the saute pan until the pasta is coated with the butter. Add the cheese and toss well. Season with salt and pepper to taste, and serve immediately.

Combine all the lettuces in large bowl, tossing to mix. Drizzle with half the vinaigrette, tossing gently. Season with salt and pepper.

Transfer the salad to a serving bowl, shave the cheese over it, and serve with the remaining vinaigrette on the side.

To make the lemon vinaigrette:

Whisk together the lemon juice, marmellata, and olive oil in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.) Makes 3/4 cup.

If the fava beans are young and tender, there is no need to peel them. If not, blanch the beans in a medium pot of boiling salted water for 30 seconds, just to loosen the skins. Drain, transfer to an ice bath to cool, and drain again. To peel the favas, pinch open the skin at one end of each bean and squeeze out the bean.

Toss the fava beans with the vinaigrette in a medium bowl and season with salt. Grate the ricotta over the favas, sprinkle pepper over the top, and serve immediately.

To make the lemon vinaigrette:

Whisk together the lemon juice, marmellata, and olive oil in a small bowl. (The vinaigrette can be refrigerated for up to 3 days.) Makes ¾ cup.