Asparagus and broad bean salad | Women's Weekly Food
Drizzled with a herby lemon dressing and scattered with toasted pecans, this salad is a wonderful way to celebrate the arrival of spring.
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.womensweeklyfood.com.au.
Ingredients
- 300 grams asparagus, trimmed, halved lengthways
- 500 grams frozen broad beans (or fresh if available)
- 1/3 cup (80ml) lemon juice
- 2/3 cup (160ml) olive oil
- 1 teaspoon caster sugar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh chives
- 1 green oak leaf lettuce
- 1 baby cos lettuce
- 1 baby endive
- 1 cup (170g) pecans, toasted
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