Asparagus, Green Bean and Wasabi Salad

Name: Asparagus, Green Bean and Wasabi Salad
Yield: Serves 4
Ingredients: 125 g/4½ oz asparagus, hard ends of stalks snapped off and roughly chopped; ½ red chilli, deseeded and finely chopped; ¾ tsp wasabi paste; 1 tbsp olive oil; juice of 1 lemon; sea salt; 125 g/5 oz/⅔ cup shelled edamame beans; 200 g/7 oz French beans, cut in half

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

I love the simple, clean flavours of this salad – the crisp beans, tart dressing and the layers of spice from the fresh chilli and the nose-tingling wasabi. If you eat with your eyes, the deep red flecks of chilli against the bright green beans will draw you into their world as well.

Ingredients

125 g/4½ oz asparagus, hard ends of stalks snapped off and roughly chopped
200 g/

Side dish
Vegan
Spicy
Gluten-free

Method

Add a pinch of salt to a large saucepan of water and bring to the boil. Add the asparagus and cook for 2 minutes, then add the French beans. Cook for another 2 minutes, then add the edamame beans. After a further 2 minutes, drain the vegetables and rinse under cold water until completely cooled. Shake off as much water as possible.
Whisk the dressing ingredient