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Broad Beans, Asparagus with Mint and Pecorino

Serves 4 as a side dish


  • 300g shelled, fresh or frozen broad beans
  • 200g sugar snap peas, trimmed
  • 400g (2 bunches) asparagus, ends trimmed
  • 1 small clove garlic, crushed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon finely grated lemon rind
  • salt and freshly ground black pepper
  • 1/2 cup roughly torn fresh mint leaves
  • wedge pecorino or parmesan, for shaving
Download Recipe (PDF)


  1. 1. Blanch broad beans and refresh in iced water, slip
  2. the tough white skins off the beans. Blanch asparagus
  3. and sugar snap peas until just tender, refresh in
  4. iced water.
  5. 2. Whisk garlic, oil, lemon juice and rind together to
  6. make a dressing, season to taste.
  7. 3. Toss asparagus, sugar snap peas and beans with
  8. dressing and mint until well coated. Arrange on a
  9. large serving platter and shave pecorino liberally
  10. over the salad.


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