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A salad of double peeled broad beans, prosciutto, asparagus & parmesan


  • Pod the broad beans and blanch them in lightly salted, boiling water for 30 secs. Then drain, and when cool enough to handle, slip them out of the outer skins. 
  • If needed, peel the asparagus and then blanch them in the same boiling water. Then dunk in iced water (to stop the cooking process).
  • Drain the broad beans and asparagus on kitchen paper towels. Then toss with balsamic and oil to taste. 
  • To serve, arrange the prosciutto on individual plates, spoon the salad on top, garnish with parmesan and sprinkle with a little more oil and the chives.


  • 12-18 broad beans
  • sea salt
  • 12-18 asparagus spears, tips only
  • balsamic vinegar
  • extra virgin olive oil
  • 12 slices prosciutto
  • parmesan shavings
  • 2 tbsp snipped chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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