Warm Salad of Asparagus and Broad Beans

Name: Warm Salad of Asparagus and Broad Beans
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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 white sugar; 8 spring onions, white part only, thinly sliced lengthways; 1 tablespoon extra-virgin olive oil

Submitted by Wendy's Kitchen

"From AWW."

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Ready In:: 40mins
Ingredients:: 7
Serves:: 4

ingredients

salad 1 kg broad bean, podded
3 bunches asparagus, ends trimmed
20 g buckwheat mixed sprouts, trimmed (see note)
Spring onion vinaigrette
250 ml sauvignon blanc wine
1 teaspoon white sugar
8 spring onions, white part only, thinly sliced lengthways
1 tablespoon extra-virgin olive oil

directions

Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
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.
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.