Asparagus, Roasted Fennel and Broad Bean Salad
Photography Manja Wachsmuth.
Asparagus isn’t around for long so make the most of it with this gorgeous salad. The roasted nuts add crunch and it’s served with a light, crème fraîche dressing.
Serves: 6–8
INGREDIENTS
1 large fennel bulb, tops trimmed off for garnish
2 bunches slim asparagus, tough ends snapped off
olive oil
2 cups frozen broad beans, blanched and peeled
½ cup roasted hazelnuts or walnuts, roughly chopped
sea salt and ground pepper
Crème fraîche dressing
1 tablespoon poppy seeds
⅓ cup crème fraîche
2 tablespoons plain yoghurt
2 teaspoons lemon juice
1 clove garlic, crushed
METHOD
Preheat the oven to 180°C fan bake.
Slice the fennel thinly and place on a roasting tray. Place the asparagus on another roasting tray. Toss both vegetables with olive oil, salt and pepper. Roast until just tender, then set aside to cool. The asparagus will cook quickly if very slim.
Dressing: Toast the poppy seeds in a dry sauté pan until fragrant. Tip into a bowl and whisk in the remaining ingredients and season.
To serve: Arrange the vegetables on a serving platter. Drizzle with a little of the dressing, serving the rest separately.
Scatter over the nuts and top with the reserved fennel fronds.
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