Asparagus & Broad Bean Salad |
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Asparagus and broad bean salad works best with early-season broad beans, so you don't have to remove the skins of the beans. The addition of a poached egg turns these simple springtime ingredients into a delicious meal. |
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Ingredients |
Serves 4
400g asparagus
200g broad beans (weight after removing from pods)
100g watercress
small bunch radishes
4 eggs
Dressing:
1 tablespoon white wine vinegar
2 tablespoons olive oil
1 teaspoon Dijon-style mustard
˝ teaspoon honey
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Method |
- Trim the woody end off the asparagus and remove the broad beans from their pods. Wash the radishes and trim the stalks and roots. Wash and drain the watercress.
- Cook the asparagus and broad beans in a covered pan with about 2 inches of water for 5 minutes, until tender. Drain and put to one side.
- Slice the radishes and roughly chop the watercress.
- Mix together the dressing ingredients.
- Arrange the asparagus and broad beans on a plate for each person. Top with the radishes and watercress and drizzle over the dressing.
- Poach the eggs or hard boil them - whichever you prefer. To poach eggs:
Bring a pan of water to the boil.
Break the egg into a cup.
Use a whisk to "swirl" the water in the pan.
Slip the egg into the centre of this swirl.
Poach for about 3 minutes, until the white is cooked and the yolk still slightly runny.
- Top each salad with an egg.
Serve immediately.
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Time From Cupboard-To-Table |
15 minutes.
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Notes & Variations on Asparagus & Broad Bean Salad |
| Try adding some of your favourite fresh herbs to the dressing. |
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