- 160g fresh or frozen soya beans
- 1 bundle (about 250g) British asparagus, cut into 1cm lengths
- 1 tsp of vegetable oil
- 4 rashers smoked back bacon, roughly chopped into bite sized pieces
- 3 tbsp of olive oil
- 1 tbsp white wine vinegar
- 1 tsp grainy mustard
- zest of 1 small lemon
- 1 small ripe avocado, peeled and cubed
- 4 spring onions, finely sliced
- salt and freshly ground black pepper to taste
British asparagus, avocado, bacon and soya bean salad
A RECIPE BY BRITISH ASPARAGUS
Serves: 2
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Prep time: 4-5 minutes
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Cooking time: 10 minutes
The fresh flavour of British Asparagus combines beautifully with light soya beans, creamy avocado, and sweet and salty bacon. Dressed in a punchy grainy mustard dressing, made with Aspall white wine vinegar, this delicious dish is perfect for sunny alfresco lunches or a quick and easy supper.
- 160g fresh or frozen soya beans
- 1 bundle (about 250g) British asparagus, cut into 1cm lengths
- 1 tsp of vegetable oil
- 4 rashers smoked back bacon, roughly chopped into bite sized pieces
- 3 tbsp of olive oil
- 1 tbsp white wine vinegar
- 1 tsp grainy mustard
- zest of 1 small lemon
- 1 small ripe avocado, peeled and cubed
- 4 spring onions, finely sliced
- salt and freshly ground black pepper to taste
- Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.
- Heat the vegetable oil in a small frying pan and fry the bacon until crispy.
- Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
- Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust the seasoning to taste and serve.
ingredients
method
- Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well.
- Heat the vegetable oil in a small frying pan and fry the bacon until crispy.
- Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
- Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust the seasoning to taste and serve.
