English asparagus …
… is now in season so make the most of it with one of these simple but delicious recipes btu dfdf
Ingredients:
- 250g cooked asparagus
- 150g cooked haricot, cannellini or flageolet beans
- 1 lemon
- 1½ tbsps olive oil
- 1 tsp white wine or balsamic vinegar
- Seasoning
- Handful of baby spinach or salad leaves
Instructions:
Mix the oil and vinegar together and grate in the rind from half the lemon.
Season and stir the dressing into the beans, saving a little.
Put the salad leaves into a shallow bowl, spread the beans on top and lay the asparagus spears on top, drizzling with the rest of the dressing and seasoning with black pepper to taste.
