AT A GLANCE
|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 ¼ 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.