Rachel Allens broad bean and asparagus salad recipe – a delicious recipe with extra virgin olive oil, lemon zest, lemon juice, salt, beans, then. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
First make the dressing by mixing together all the ingredients and seasoning with salt and pepper.
2
Next bring a large saucepan of salted water to the boil.
3
Add the beans and boil 1/21 minute or until they are just cooked, then drain but reserve the water.
4
If the beans are quite big, peel them at this stage (theyll pop out of their skins easily); this isnt essential but I think its well worth it as the skins can be tough.
5
Add some salt to the water and bring back to the boil.
6
Tip in the asparagus and cook in the boiling water for 4 - 8 minutes or until tender when pierced with a sharp knife.
7
Drain immediately.
8
Add the asparagus and broad beans to a bowl and toss with most of the dressing.
9
Place on serving plates, then in the same bowl add the rocket leaves and gently toss with the rest of the dressing and divide between serving plates.
350
kcal
Calories
16
g
Fat
41
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 tbsp extra virgin olive oil, 1 tsp finely grated lemon zest, 2 tbsp lemon juice, 1 pinch salt and ground black pepper, and more.
Yes, Rachel Allens broad bean and asparagus salad recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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