“From AWW.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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

  1. Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
  2. 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.
  3. 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: