step 1
Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
step 2
Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
step 3
Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
step 4
Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
step 5
Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
step 6
Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.