Broad Bean and Asparagus Salad
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Ingredients
- 1 bunch asparagus, trimmed
- 300g shelled broad beans
- 300g shelled peas
- 1 tbsp aged balsamic vinegar
- 1/4 cup (60m) extra virgin olive oil
- 1 handful of basil leaves
- 1 handful of mint leaves
- 1 handful of rocket
- 1 cup (80g) shaved parmesan cheese
Method
- STEP 1Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
- STEP 2Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
- STEP 3Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
- STEP 4Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
- STEP 5Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
- STEP 6Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.
