Broad Bean & Asparagus Salad

Salad is the best when it is really seasonal - and this broad bean and asparagus salad is absolutely in season right now - and deliciously healthy too.


  • Lettuce
  • Asparagus
  • Broad Beans
  • Roasted or fresh Tomatoes
  • Red Onion
  • Peashoots

Pod the Broad Beans and blanch them quickly in some boiling water (2 – 5 mins depending on how small they are) before slipping them out of their skins and setting aside

[If they are super baby broad beans - you can skip the second bit, but particularly with more mature beans, I'd recommend taking off the skins]

Snap off the ends of the Asparagus and griddle for 5 – 10 minutes, or until cooked but with some good bite and crunch left.  Chop into pieces and set aside

Wash the Lettuce and lay out on a plate

Finely chop some Red Onion

I used Roasted Tomatoes here, but fresh Cherry ones would work brilliantly too

Cover the Lettuce with the other ingredients – the Onion, Tomatoes, Asparagus and Broad Beans.  Finally top with Peashoots and some dressing

[A good dressing here would be Juice of half a Lemon, a drizzle of Maple syrup, a very long drizzle Olive Oil and a teaspoon of Dijon - whisked together so it emulsifies properly.  Add Black Pepper and season to taste]

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