Asparagus, Broad Bean, Pea and Pecorino Salad is a great Spring salad when local fresh Asparagus is available. It’s light, refreshing, tasty and guaranteed to lift your appetite to new heights. It can be a fabulous side dish for grilled chicken, grilled lamb chops, simple burgers etc. But with the addition of Crispy Palma Ham Slices, Pancetta or Serrano Ham, and Sauteed new potato slices, it can be a light main meal.
Asparagus, Broad Bean, Pea & Pecorino Salad Recipe
This Asparagus, Broad Bean, Pea and Pecorino Salad recipe is based on a Sarah Raven one, with just a little change and addition of lemon zest which we really feels gives it a zing. It's such a lovely light spring salad, full of taste and lots of goodness. Hope you enjoy it as much as we do!
- Bunch of new asparagus
- Large handful of new peas in their pods (or a handful of frozen peas)
- Large handful of broad beans in their pods (smallish if poss)
- Bunch of rocket
- Tbsp of good extra virgin olive oil
- Lemon zest
- Tbsp of finely chopped fresh mint
- Shavings of pecorino cheese.
- Break off the tips of the asparagus and blanch for 2 minutes. Remove any coarse bits from the asparagus stalks with a potato peeler and slice thinly at an angle. Blanch these for 2 mins.
- Pod the peas and blanch for 2 mins (or cook frozen peas for 2 mins). Pod the broad beans, blanch for 2 mins, and, if they're larger than a thumbnail, slip their skins off, revealing the bright green beans inside. Its really worth doing this.
- Dress the rocket with a pinch of salt and olive oil and put to one side.
- Lightly dress the beans, peas and asparagus and a little salt and pile on a plate.
- Put the rocket on top, toss a little, add the mint, curls of pecorino and lemon zest.
This Asparagus, Broad Bean, Pea and Pecorino Salad recipe is one that really appeals to my upside down appetite, due to my Chemo treatment, but it is so healthy, zingy and visually appealing that maybe my body is telling me something, that it will help me. My sweet tooth has deserted me at the moment (maybe a good thing), but I’m hoping that when all my raspberries, red, pink and white currants and strawberries all ripen into lush, sweet fruits in summer, my sweet tooth will come back with a vengeance. Hope so.