A simple, but delicious, little salad
It’s nearly the end of Asparagus and broad bean season, so best make this delicious little side salad this week:
Cook the beans in boiling water for 1-2 minutes, then throw in the Asparagus and cook for a further 2 minutes of cooking. Plunge into ice-cold water to stop the cooking process.
Arrange the asparagus on a plate, add the beans. Chop some fresh tarragon and scatter over. Add shavings of cheese, to taste, as top with dressing.
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