Minted asparagus salad with broad beans and salami
( SERVES 2 )
Tiny and tender, early season broad beans are a humble but happy addition to many dishes, from risottos to salads, and provide a real culinary treat. They go brilliantly with asparagus and fresh herbs, and I find it best to keep any dressing clean and sharp for fear of overpowering their delicate flavour.
- Pod the broad beans to yield 200g. Cook in boiling salted water until tender (once they float to the surface, they are done), then drain. Although the cooked beans don't need to be peeled, it is well worth the effort, and this is done by gently squeezing the beans between your fingers.
- Snap the asparagus spears at their most tender point by bending them between the thumb and forefinger of each hand, then slide the asparagus gently into a large saucepan of boiling salted water. Cook until just tender - about 4 minutes - then drain carefully.
- Mix the beans and asparagus together in a bowl.
- Cut the salami into thick lengths and coarsely chop the mint. Toss with the asparagus and beans.
- In a small bowl whisk the oil, lemon juice, sugar and salt and pepper to taste. Spoon the dressing over the salad, gently toss everything, then divide between 2 plates.