Warm salad of asparagus with baby broad beans

INGREDIENTS

(serves four)

600g asparagus
200g beurre blanc
150g baby broad beans, blanched
Chopped chives

METHOD

Blanch asparagus for six to seven minutes, depending on size. Cut tips in half and stalks into 3-4cm lengths. Reheat in steamer if necessary and bind together with some baby broad beans and chives, using a little beurre blanc, and serve in a nest made of the asparagus tips.

Garnish with broad beans and sauce with some more beurre blanc.

Chris Bradley

Photo © Rob Whitrow