Asparagus, bean & bacon salad with soft cheese
Inspired by the menu of Bath favourite, The Circus Café and Restaurant, this is a dish to make when asparagus is at its best
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 12 hrs 20 mins
- The day before, mix the Greek yogurt with a small handful chopped chervil or dill and some seasoning. Tip into a sieve lined with a new J-cloth, set over a bowl and chill overnight.
- Boil the broad beans for 2 minutes, then drain and pod. Simmer the asparagus (stems trimmed) until just tender. Fry the lardons in a non-stick pan until crisp, then whisk in the juice of the lemons. Mix with the beans, asparagus, the chopped mint, herb salad leaves and some seasoning. Serve with scoops of the soft cheese and toast or crusty bread.
Recipe from olive magazine, May 2011.
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http://www.bbcgoodfood.com/recipes/1263706/
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Ingredients
- 500g Greek yogurt
- small handful chervil or dill, chopped
- 400g broad beans
- 18 asparagus
- 150g lardons
- 2 lemons , juiced
- small bunch mint , chopped
- 2 handfuls herb salad leaves
- toast or crusty bread, to serve
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 12 hrs 20 mins
Ingredients
- 500g Greek yogurt
- small handful chervil or dill, chopped
- 400g broad beans
- 18 asparagus
- 150g lardons
- 2 lemons , juiced
- small bunch mint , chopped
- 2 handfuls herb salad leaves
- toast or crusty bread, to serve
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
