May 12, 2009 by Editor
English asparagus ….
… is now in season so make the most of it with one of these
simple but delicious recipes
Ingredients:
25og cooked asparagus
150g cooked haricot, cannellini or flageolet beans
1 lemon
1 ½ 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
