Asparagus and Beans

Make the most of English Asparagus with this simple but delicious recipe.


  • 250g cooked asparagus
  • 150g cooked haricot, cannellini or flageolet beans
  • 1 lemon
  • 1½ Tbsps olive oil
  • 1 tsp white wine or balsamic vinegar
  • Seasoning
  • A handful of baby spinach or salad leaves


  • 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.