Why Asparagus and Broad bean salad?
A perfect spring salad, this dish is a celebration of a beautiful season in Australia. During the months of spring the days get warmer and longer - just a tease of the summer to come.
To me, spring is all about the new season’s produce. Somehow vegetables at this time of year taste all together better. Tasting fresher, sweeter and crisper, I am always inspired by new flavours and textures.
This salad is a perfect way to enjoy spring and its bounty, when asparagus and broad beans are at their best (during October). These vegetables are matched with a simple dressing of finely chopped hard-boiled eggs, green olives, capers and toasted chopped almonds.
The balance of flavours is delicate yet entertaining, accentuating the natural beauty of the vegetables.
2 bunch asparagus, trimmed
550g broad beans (220g shelled)
1/4 cup salted capers, washed and drained
30g blanched almonds
100g whole green olives (preferably not in brine)
2 hard boiled eggs, peeled
2 tablespoons E.V.O.O
1 tablespoon lemon juice
Preheat oven to 180°C (160°C fan forced). Line the almonds on a baking tray and toast for 5-8 minutes, or until golden. Leave to cool.
Boil the asparagus in a large pot of salted water for 4 minutes. Add the broad beans and boil for a further 3 minutes, or until the asparagus is tender and drain. (If desired, peel the broad beans once boiled).
Chop the eggs, almonds and capers finely and place them in a bowl. Cut the cheeks off the olives and add to the bowl along with the lemon juice, olive oil, salt and pepper. Mix well and check for seasoning.
To serve slice the asparagus lengthways and divide amongst the plates along with the broad beans. Spoon a generous amount of the egg, olive and almond mixture on top.
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