Salad of steamed asparagus with broad beans
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Serves:     people
Notes from Anna

This quick and healthy salad makes a fabulous starter served with our freshly baked soda bead rolls.  It also makes a flavoursome and filling side for beef, chicken or meaty white fish.



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  1. SNAP Bend the asparagus spears until they snap and throw the woody part away. Rinse thoroughly to make sure any grit is removed from the tips.
  2. Bring a pan of water to the boil. Put the asparagus in a steamer basket and steam for 3-5 minutes depending on how crunchy you like your asparagus. Steam for up to 8 minutes if you like it really soft. Set aside.
  3. Meanwhile, wash the radishes, top and tail them and cut in half. Wash the watercress and remove the thicker stalks. Shell the broad beans.
  4. Mix the olive oil with the balsamic vinegar and mustard. Season with a little sea salt and a grinding of black pepper.
  5. Arrange the prepared vegetables on a serving plate and drizzle with the balsamic dressing.

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