Warm Salad of Asparagus and Broad Beans |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From AWW. Ingredients:
salad 1 kg broad bean, podded |
3 bunches asparagus, ends trimmed |
20 g buckwheat mixed sprouts, trimmed (see note) |
250 ml sauvignon blanc wine |
1 teaspoon white sugar |
8 spring onions, white part only, thinly sliced lengthways |
1 tablespoon extra-virgin olive oil |
Directions:
1. Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
2. For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to 1/4 cup. Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside. Heat reduced wine and olive oil in a small frying pan. When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.
3. Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender. Drain and divide between plates. Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.
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