Warm Salad of Asparagus and Broad Beans

1. 1

   Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.

2. 2

   For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to 1/4 cup.

3. 3

   Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside.

4. 4

   Heat reduced wine and olive oil in a small frying pan.

5. 5

   When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.

6. 6

   Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender.

7. 7

   Drain and divide between plates.

8. 8

   Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.

* Per serving · 4 servings · Values may vary.