Wednesday, July 13, 2011

Asparagus, bean and pine nut salad

1. Grated parmesan, 100g
2. Asparagus bunches, 2
3. Green beans, trimmed, 300g
4. Rocket, 1 bunch
5. Butter
6. Pine nuts, 50g
7. Lemon juice, 2 tbs
8. Salt and pepper

1. Preheat the oven to 180 degrees. Line a baking tray with non-stick baking paper. Scatter parmesan over paper and grind over some black pepper. Bake for 5-7 minutes until golden. Remove from oven, cook and break into shards.
2. Meanwhile, bring a saucepan of water to the boil. Trim woody ends from asparagus and cut diagonally into pieces. Trim beans. Drop asparagus and beans into the boiling water and cook for 2 minutes, depending on the thickness. Drain and refresh in cold water. Arrange rocket on a serving plate. Drain vegetables, removing as much water as possible and pile on rocket.
3. Heat butter in a pan until foaming, add pine nuts and cook until golden. Cook until butter begins to brown. Remove from heat and add lemon juice. Spoon butter sauce over the salad and serve topped with parmesan shards.

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