Rachel Allens broad bean and asparagus salad recipe

• 4 tbsp extra virgin olive oil
• 1 tsp finely grated lemon zest
• 2 tbsp lemon juice
• 1 pinch salt and ground black pepper
• 400 g (14.1oz) shelled fresh or frozen broad beans
• 16 - 20 asparagus spears, woody end snapped off and discarded, then cut in to roughly 5cm pieces
• 2 handfuls of rocket leaves

1. First make the dressing by mixing together all the ingredients and seasoning with salt and pepper.
2. Next bring a large saucepan of salted water to the boil.
3. Add the beans and boil 1/21 minute or until they are just cooked, then drain but reserve the water.
4. If the beans are quite big, peel them at this stage (theyll pop out of their skins easily); this isnt essential but I think its well worth it as the skins can be tough.
5. Add some salt to the water and bring back to the boil.
6. Tip in the asparagus and cook in the boiling water for 4 - 8 minutes or until tender when pierced with a sharp knife.
7. Drain immediately.
8. Add the asparagus and broad beans to a bowl and toss with most of the dressing.
9. Place on serving plates, then in the same bowl add the rocket leaves and gently toss with the rest of the dressing and divide between serving plates.

extra virgin olive oil, lemon zest, lemon juice, salt, beans, then, rocket

Taken from www.lovefood.com/guide/recipes/21541/rachel-allens-broad-bean-and-asparagus-salad-recipe (may not work)