Warm Green Salad

Elena Duggan

Ingredients:

  • 150g Green beans (1 bunch), ends trimmed
  • 150g Asparagus (1 bunch),
  • 50g Pine Nuts
  • 50g Currents
  • 3 cloves garlic, sliced
  • 2 med French shallots, finely diced
  • 50g Extra Virgin Olive oil
  • Salt

Method:

  1. Remove the woody ends of the asparagus.
  2. Gently fry pine nuts, currents, garlic and shallots in extra virgin olive oil. Season with salt and put aside.
  3. Blanch the beans and asparagus for 40 – 60 seconds in a pot of boiling water.
  4. To serve, place the beans and asparagus onto a serving platter and top with the pint nut mixture. Serve warm!

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