Spring Asparagus and Bean Salad
Combining the new local harvest of asparagus and a variety of fresh beans, makes for a beautifully versatile and simple salad. Quinoa and a tasty Dijon and tarragon dressing bring colour, texture and rich flavour to the dish.
- 1 garlic clove
- 2 tbsp tarragon, chopped
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- 1 tbsp white balsamic vinegar
- 3 tbsp olive oil
- 1½ cups red quinoa
- 2 cups chicken stock
- 3 eggs
- 200g green beans, blanched
- 200g yellow beans, blanched,
- 200g roman beans, blanched
- 200g borlotti beans, cooked
- 1 bunch green asparagus, blanched
- 1 cup parsley leaves, chopped
- 1 shallot, thinly sliced
To make dressing, using a mortar and pestle, pound garlic, tarragon, and a pinch of sea salt to a paste. Add mustard, lemon juice, and vinegar; mix to combine. Slowly add oil and mix until thickened. Set aside.
Place quinoa and chicken stock in a saucepan over high heat and bring to the boil. Reduce heat to low, and cook, covered, for 12-14 minutes. Let stand, covered, for 5 minutes, then fluff with a fork.
Cook eggs in boiling water for 6 minutes; run under cold water and peel. Place beans, asparagus, parsley, and shallot in a large bowl; add dressing; and toss to combine. Arrange salad on a large platter and top with soft-boiled eggs.