Warm Salad Of Asparagus And Broad Beans

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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 sugar
• 8 spring onions, part only, thinly sliced lengthways
• 1 tablespoon extra-virgin olive oil

Recipe

• 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 ¼ 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.