Perfect match: asparagus salad & sauvignon blanc


  • Serves 4 people

  • Salad
  • 1 kg broad beans, podded
  • 3 bunches asparagus, ends trimmed
  • 20 gm buckwheat sprouts, trimmed (see note)
  • Spring onion vinaigrette
  • 250 ml (1 cup) sauvignon blanc
  • 1 tsp white sugar
  • 8 spring onions, white part only, thinly sliced lengthways
  • 1 tbsp extra-virgin olive oil
01   Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
02   For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to ΒΌ cup. Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside. Heat reduced wine and olive oil in a small frying pan. When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.
03   Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender. Drain and divide between plates. Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.

Note Buckwheat sprouts are available from Macro Wholefoods and select greengrocers. If unavailable, substitute with snow pea sprouts.

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