Green asparagus, broad beans and rocket salad

I went to the farmers' market this morning and saw fresh broad beans for the first time this year. When I came home I wondered what to do with them, so I asked the British gardener and cook Sarah Raven for advice by looking broad beans up in her "Garden Cookbook".

I made her green asparagus, broad bean and rocket salad. She also adds fresh peas. I loved the firm green asparagus stalks with the soft broad beans and the peppery rocket leaves. For me this is the taste of spring.

Ingredients for 4 persons: 

1 bunch green asparagus

1 handful of broad beans

1 bunch of rocket

a little chopped flat parsley

a few curls of parmesan or pecorino cheese

2 tablespoons olive oil

1 tablespoon of balsamic vinegar

salt, pepper

• Remove the coarse end of the asparagus stalks. Peel the stalks if needed, cut the points off and the rest of the stalks in 1-2 cm pieces. Blanch the asparagus in boiling salt water for 2 minutes.

• Pod the broad beans and blanch them for 2 minutes. If they are larger than a thumbnail, remove their skin, revealing the bright green bean inside.

• Dress the rocket with salt, pepper, olive oil and balsamico vinegar. Add the blanched asparagus and the broad beans. Mix gently and add the chopped parsley and the curls of parmesan or pecorino cheese.