Asparagus and broad beans

Method

1. Cook the podded broad beans in a large pan of boiling salted water for 2-3 minutes, then use a slotted ›spoon to remove the broad beans, leaving the water in the pan. Refresh in cold water, then squeeze them from their thin skins and set aside.
2. Bring the water back up to the boil, then add the asparagus. Cook for 2-3 minutes until just soft, then drain.
3. In a bowl, toss together the asparagus, broad beans and the dressing ingredients. Taste, adjust the seasoning and serve warm.