Green spring salad with asparagus and cannellini beans
It’s asparagus season! The first British asparagus spears are hitting supermarket and farmers’ market shelves, and I am SO EXCITED. I love asparagus, and go a bit over the top eating it at this time of year. This green spring salad with cannellini beans and asparagus makes the most of this seasonal delight with simple but delicious flavours.
- 1 400g can cannellini beans, drained
- Large bunch basil, roughly chopped
- 1 tsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 1/2 bunch asparagus
- Approx 75g peas
- 1/2 avocado
- 1 tbsp pine nuts
- Salt and pepper to taste
Step one: Combine the cannellini beans, basil, vinegar and olive oil in a bowl, along with a pinch of salt and a grinding of pepper. Stir well and set aside.
Step two: Put the asparagus and peas into a pot of boiling water for 2-3 minutes until just cooked through. Drain immediately and then plunge into cold water to keep the colour and stop further cooking.
Step three: Place the vegetables, avocado and pine nuts on top of the beans and basil, and drizzle with a little bit more extra virgin olive oil.
YUM! Serves two as a side or one as a main, if you serve it along with a big hunk of bread.