About this recipe:Fresh spring asparagus, broad beans and peas combine for this delicious warm salad. Great by itself as a healthy vegetarian meal.
250g broad beans
100g garden peas
4 tablespoons olive oil
juice of 1/2 a lemon
1 teaspoon wholegrain mustard
1/2 teaspoon runny honey
salt and pepper, to taste
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Method Prep:15min › Cook:10min › Ready in:25min
One by one hold the asparagus spears by their bases then bend the tip down until it snaps. Discard the tough bases.
Place the tender asparagus spears into a steamer over a medium heat and steam gently for 6 to 8 minutes or until the spears are just tender. Remove from the steamer.
Meanwhile, bring a saucepan of water to the boil over a high heat then blanch the broad beans and peas for 2 to 3 minutes in the water until just tender. Drain.
In a serving bowl, combine the asparagus, beans and peas. Into a lidded jam jar combine the oil, lemon juice, mustard, honey and seasoning then screw the lid on the jar and shake well. Remove the lid and drizzle over the salad. Toss and serve immediately while still warm.