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

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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