Name: Asparagus, Artichoke and Broad Bean Salad
Cuisine: United Kingdom
Ingredients: ¾ tsp salt per 575 ml water; salt; 4 tbsp hazelnut oil; juice of 1 orange; ½ a lemon; 1 bunch of asparagus; 2 large globe artichokes; 1 kg broad beans, in their pods; water to cover the artichokes when prepared as below; leaves from a few sprigs of fresh marjoram (basil, tarragon or oregano would do as a substitute, but not parsley)

Preparation info

Difficulty
Easy

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

May and June are my favourite months. The flatracing season really gets into gear, there’s a chance of a bit of sunshine, smells of fresh-cut grass arrive – oh, and it’s asparagus and broad bean time again; English asparagus, that is, which has only a few miles and a few hours to travel from bed to table, and my favourite bean of the year. Combining them in a salad with that other delicacy, the globe artichoke, and some fresh marjoram and a hazelnut oil dressing is a perfect proof of the wh

Ingredients

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Ingredients

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