Bring a large pot of salted water to a boil. Add rice, stir, and adjust 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 in the boiling water for 1 minute, then lift out with a strainer and transfer to ice water. When cool, drain well.

Blanch the peas in the same water until just tender, 2 to 3 minutes, then lift them out with a strainer and transfer to ice water. When cool, drain well.

Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 2 minutes. Drain, transfer them to ice water, and when cool, drain again. 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. Gradually whisk in the olive oil, then season the dressing with salt and pepper.

In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad?you may not need it all?and toss gently. Taste and adjust seasoning