Homes & Gardens UK - 09.2019

Thisis a heavenly combination

of summer ingredients, perfect

served as a side dish or a main

course with fresh crusty bread

SERVES 2

300g podded broad beans

(fresh or frozen)

500g green asparagus tips

2 eggs

10g mint, finely chopped

10g basil, finely chopped

3 tbsp walnut oil

40g crumbled soft goat’s cheese

(optional)

Zest and juice of ½ lemon

Salt and freshly ground black pepper

■Bring a pan of water to the boil, add

the broad beans and fast-simmer for

5 minutes. Taste one to check they are

tender, then lift out of the water using

a slotted spoon and place in a colander.

Run under the cold tap, then squeeze

the beans out of their skins (unless

using baby broad beans, which can be

eaten whole). Place in a salad bowl.

■Trim the asparagus tips then place

in the fast-simmering water. Cook for

about 5 minutes, or until tender. Lift

out as before and add to the bowl.

■Either poach or boil the eggs, setting

the timer for 6½ minutes for a firm

white and soft yolk.

■Add the mint and basil to the salad.

Drizzle over the walnut oil, crumble

over the goat’s cheese (if using) and

add a squeeze of lemon juice. Toss

together then season to taste, along

with a little lemon zest.

■Divide the salad between two plates

and serve immediately with an egg on

top of each and crusty bread.→

COOK’STIP

Use the same pan of fast-simmering water

for the whole recipe. Start by cooking the

broad beans, removing with a slotted

spoon without turning off the heat. Cook

the asparagus next and lift out in the same

way. Finally, either boil or poach your eggs.

BROADBEAN AND

ASPARAGUS SALAD

LIFESTYLE