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Spring Asparagus and Bean Salad

Serves 4
Prep time: 5 mins
Cooking time: 25 mins

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
View the method
  1. 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.

  2. 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.

  3. 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.

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