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Asparagus and broad beans

Name: Asparagus and broad beans
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4
Cuisine: British recipes
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

Published: 30 Apr 11
Updated: 26 May 25

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

Easy
May 2011

Test kitchen approved

Serves 4
Ready in 20 min

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

Vegetarian

Nutrition: per serving

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

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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

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.
Bring the water back up to the boil, then add the asparagus. Cook for 2-3 minutes until just soft, then drain.
In a bowl, toss together the asparagus, broad beans and the dressing ingredients. Taste, adjust the seasoning and serve warm.