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Asparagus and broad bean salad recipe - asparagus and broad bean recipe for spring


Preparation time:: 20 minutes
Cooking time: 0 minutes

Serves 4

8 fresh young broad bean pods
24 fresh young green asparagus
1 pack of cherry tomatoes
200g mixed salad leaves
vinaigrette: salt, pepper, walnut oil, sherry vinegar


> Shell the beans and peel if necessary. Cut the bottom ends of the asparagus and scrape off any tough, fibrous parts.

> Wash and drain the salad leaves and tomatoes. Place all on plates and serve with the vinaigrette.

NB: When they are young, broad beans and green asparagus can be eaten raw. If you prefer, boil them in salted water or steam them for 10 minutes.


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