Val Berry's Asparagus, French Bean, Chilli & Pine Nut Salad - Deliciously Yorkshire
– Bring a pan of water to the boil and cook the asparagus, until just soft. Remove with a slotted spoon and plunge into a bowl of ice cold water – Repeat this p
Ingredients
- 300g Yorkshire asparagus, trimmed and sliced into thin spears
- 200g French beans, trimmed
- 300g fresh or frozen peas
- 1 red onion, peeled and very thinly sliced
- 1 red chilli, finely diced
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 tablespoons pine nuts
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