| Asparagus and Avocado with Broad Bean, Olive and Basil Salad |
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Preparation time: 10 minutes Cooking time: 10 minutes Serves 4 2 bundles of British asparagus, cut into 5cm (2in) lengths 1 ripe avocado, stoned, peeled and cut into large dice 1 tomato, skinned, deseeded and cut into small dice 100g (4oz) broad beans, blanched and peeled 60g (2oz) mixed, olives, stoned 25g (1oz) bay leaves, roughly torn For the dressing 3 tbsp olive or rapeseed oil 2 tbsp red wine vinegar 1 clove garlic, very finely chopped Bring a large pan of salted water to the boil and cook the asparagus for 3 minutes. Drain and refresh under cold water. Mix together all the ingredients for the dressing and season with sea salt and black pepper. Put the broad beans, olives and half the basil into a bowl and toss in the tablespoon of dressing. Arrange the asparagus and avocado on four serving plates. Sprinkle with the diced tomato and remaining basil leaves and drizzle with the dressing. Serve with the broad bean salad on the side and some hot, crusty bread. |
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