Asparagus spring salad recipe | delicious. magazine
The rice bulks out this springtime salad, made with asparagus, broad beans and a lemony dressing, to make a filling lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 450g basmati and wild rice
- 300g broad beans
- 2 bunches of asparagus
- 1 lemon, tested and juiced
- a large handful of chopped fresh flatleaf parsley
- a large handful of chopped fresh mint
- a pinch of sugar
- 3 tbsp extra-virgin olive oil
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