Asparagus and broad beans

Asparagus and broad beans
  • Serves icon Serves 4
  • Time icon Ready in 20 min

An easy vegetarian recipe for a quick side dish, made with fresh seasonal asparagus and broad beans.

Nutrition: per serving

Calories
118kcals
Fat
9.1g (1.3g saturated)
Protein
4.5g
Carbohydrates
5g (1.5g sugar)
Fibre
5.1g
Salt
trace
Calories
118kcals
Fat
9.1g (1.3g saturated)
Protein
4.5g
Carbohydrates
5g (1.5g sugar)
Fibre
5.1g
Salt
trace

Ingredients

  • 400g broad beans, podded
  • 12 asparagus spears, cut into short pieces at an angle

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 2 tbsp chopped fresh mint

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.

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