VegBox Recipes

Asparagus & Broad Bean Salad

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.

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
½ teaspoon honey

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.

Time From Cupboard-To-Table

15 minutes

Notes & Variations on Asparagus & Broad Bean Salad

Try adding some of your favourite fresh herbs to the dressing.

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