A salad of double peeled broad beans, prosciutto, asparagus & parmesan
Method
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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.
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If needed, peel the asparagus and then blanch them in the same boiling water. Then dunk in iced water (to stop the cooking process).
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Drain the broad beans and asparagus on kitchen paper towels. Then toss with balsamic and oil to taste.
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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.
Ingredients
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12-18 broad beans
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sea salt
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12-18 asparagus spears, tips only
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balsamic vinegar
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extra virgin olive oil
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12 slices prosciutto
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parmesan shavings
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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.