Warm salad of asparagus with baby broad beans – by Chris Bradley

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	Warm salad of asparagus with baby broad beans

INGREDIENTS (serves four) 600g asparagus 200g beurre blanc 150g baby broad beans, blanched Chopped chives ### METHOD Blanch asparagus for six to seven minutes, depending on size. Cut tips in half and stalks into 3-4cm lengths. Reheat in steamer if necessary and bind together with some baby broad beans and chives, using a little beurre blanc, and serve in a nest made of the asparagus tips. Garnish with broad beans and sauce with some more beurre blanc. Chris Bradley Photo © Rob Whitrow