Homes & Gardens UK – September 2019

Thisis a heavenlycombination

ofsummeringredients,perfect

servedasa sidedishora main

course with fresh crusty bread

SERVES 2

300gpoddedbroad beans

(freshorfrozen)

500ggreen asparagus tips

2 eggs

10gmint,finelychopped

10gbasil,finelychopped

3 tbspwalnutoil

40gcrumbled soft goat’s cheese

(optional)

Zestandjuiceof½lemon

Salt and freshly ground black pepper

■Bringa panofwatertotheboil,add

thebroadbeansandfast-simmerfor

5 minutes.Tasteonetochecktheyare

tender,thenliftoutofthewaterusing

a slottedspoonandplaceina colander.

Rununderthecoldtap,thensqueeze

thebeansoutoftheirskins(unless

usingbabybroadbeans,whichcanbe

eatenwhole).Placeina saladbowl.

■Trimtheasparagustipsthenplace

inthefast-simmeringwater.Cookfor

about5 minutes,oruntiltender.Lift

outasbeforeandaddtothebowl.

■Eitherpoachorboiltheeggs,setting

thetimerfor6½minutes for a firm

whiteandsoftyolk.

■Addthemintandbasiltothesalad.

Drizzleoverthewalnutoil,crumble

overthegoat’scheese(ifusing)and

adda squeezeoflemonjuice.Toss

togetherthenseasontotaste, along

witha littlelemonzest.

■Dividethesaladbetweentwoplates

andserveimmediatelywithanegg on

top of each and crusty bread.→

COOK’STIP

Usethesamepanoffast-simmeringwater

forthewholerecipe.Startbycookingthe

broadbeans,removingwithaslotted

spoonwithoutturningofftheheat.Cook

theasparagusnextandliftoutinthesame

way. Finally, either boil or poach your eggs.

BROADBEANAND

ASPARAGUS SALAD

HOMESANDGARDENS.COM 71

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