Name: Asparagus and broad bean salad
Cook time: 10 min
Total time: 10 min
Yield: 10
Ingredients: 300 gram asparagus, trimmed, halved lengthways; 500 gram frozen broad beans (or fresh if available); 1/3 cup (80ml) lemon juice; 2/3 cup (160ml) olive oil; 1 teaspoon caster sugar; 2 tablespoon finely chopped fresh flat-leaf parsley; 2 tablespoon finely chopped fresh chives; 1 green oak leaf lettuce; 1 baby cos lettuce; 1 baby endive; 1 cup (170g) pecans, toasted

Asparagus and broad bean salad

Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.

Ingredients

300 gram asparagus, trimmed, halved lengthways

500 gram frozen broad beans (or fresh if available)

1/3 cup (80ml) lemon juice

2/3 cup (160ml) olive oil

1 teaspoon caster sugar

2 tablespoon finely chopped fresh flat-leaf parsley

2 tablespoon finely chopped fresh chives

1 green oak leaf lettuce

1 baby cos lettuce

1 baby endive

1 cup (170g) pecans, toasted

Method

1.Boil, blanch or steam asparagus until just tender; drain.

2.Pour boiling water over broad beans; drain well. Peel.

3.To make dressing, place lemon juice, oil, sugar and herbs in a screw-top jar; shake well.

4.On a large serving platter or bowl, arrange lettuce, endive, asparagus and broad beans. Drizzle with dressing; top with pecans.

The salad can be arranged on a platter several hours ahead, cover and refrigerate until required. Add the dressing and the toasted pecans just before serving.
Note

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Ingredients

Method

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