Warm asparagus and runner bean salad



Today’s salad is in homage to a sunny, lazy bank holiday and the hope that our English summer may well be on its way.


Warm Asparagus and Runner Bean Salad

1 bunch of asparagus
200 g runner beans
200 g pancetta, cubed
20 g pine nuts, toasted
1 shallot, finely chopped
1 vine tomato, peeled and seeded
1 tablespoon sherry vinegar
1 teaspoon mustard
1 tablespoon balsamic vinegar
Sea salt
 Freshly ground black pepper
4 tablespoons olive oil

Serves 4
Preparation time: 25 minutes
Cooking time: 15 minutes


  1. Blanch the asparagus and beans in salted water 3 minutes each and transfer immediately into a bowl with cold water to stop further cooking.
  2. Place the tomato in boiling water for 30 sec, skin and quarter. Remove the seeds and chop coarsely.
  3. Cut asparagus and beans into 2 cm pieces and set aside.
  4. In a heavy based pan, sauté chopped shallots for 3 to 4 minutes and then add pancetta on medium to high heat. Cook for about 8 minutes until it turns nice and crispy. Tip out most of the remaining fat and transfer pancetta to a bowl.
  5. In the same pan sauté the vegetables for 1 minutes and season well with salt and pepper.
  6. Place the vegetables in a bowl.
  7. Add olive oil to the hot pan and add vinegar and mustard. Mix together while scraping the bottom of the pan to incorporate the pancetta flavours.
  8. Check the seasoning.
  9. In a bowl toss the vegetables and pancetta in the warm vinaigrette. Serve in individual plates on a bed of salad, top with chopped tomatoes and pine nuts.


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