Warm Salad of Asparagus and Broad Beans

• salad 1 kg broad bean, podded
• 3 bunches asparagus, ends trimmed
• 20 g buckwheat mixed sprouts, trimmed (see note)
• 250 ml sauvignon blanc wine
• 1 teaspoon white sugar
• 8 spring onions, white part only, thinly sliced lengthways
• 1 tablespoon extra-virgin olive oil

1. Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
2. For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to 1/4 cup.
3. Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside.
4. Heat reduced wine and olive oil in a small frying pan.
5. When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.
6. Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender.
7. Drain and divide between plates.
8. Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.

salad, bunches, sprouts, blanc wine, white sugar, onions, extravirgin olive oil

Taken from www.food.com/recipe/warm-salad-of-asparagus-and-broad-beans-471231 (may not work)