Asparagus and broad bean salad

Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.

  • 10 mins cooking
  • Serves 10
  • Print


Asparagus and broad bean salad
  • 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


Asparagus and broad bean salad
  • 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.

More From Women's Weekly Food