Warm Salad of Asparagus and Broad Beans

From AWW.

• Ready In: 40 mins
• Serves: 4

Ingredients

•  salad 1 kg broad bean, podded
• 3  bunches asparagus, ends trimmed
• 20  g  buckwheat  mixed sprouts, trimmed (see note)

• Spring onion vinaigrette

• 250  ml  sauvignon blanc wine
• 1  teaspoon white sugar
• 8  spring onions, white part only, thinly sliced lengthways
• 1  tablespoon  extra-virgin olive oil

Directions

1. Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
2. For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to ¼ cup. Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside. Heat reduced wine and olive oil in a small frying pan. When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.
3. Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender. Drain and divide between plates. Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.