Broad Bean And Asparagus Salad
This vibrant salad combines the seasonal goodness of asparagus, broad beans, and peas, beautifully dressed in a flavorsome balsamic vinaigrette. The herby freshness of basil, mint, and rocket adds a delightful finishing touch to this dish, with a sprinkle of shaved parmesan for a hint of richness. It's a simple yet elegant salad that celebrates the flavors of fresh summer produce.
— Constant Cookbook
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
Instructions
- Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
- Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
- Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
- Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
- Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
- Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.
Yield
Serves 8
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