Spring salad of asparagus, prawns and citrus

all details

When they're not in season, you can still buy frozen beans, already podded, from the supermarket. I have also bought double-podded frozen broad beans in my local Asian grocery. While not quite as charming as podding your own, it's certainly quicker.

Spring salad of asparagus, prawns and citrus
Photo: MARINA OLIPHANT

Ingredients

  • 1kg fresh broad beans
  • 2 bunches fresh asparagus
  • Olive oil
  • Salt and pepper
  • 24 green prawns, peeled, with tails on
  • 1 orange, segmented, juice reserved
  • 1 pink grapefruit, segmented, juice reserved
  • 1 tangelo, segmented, juice reserved
  • 2 handfuls rocket leaves

Method

Remove broad beans from their outer shells. Bring a pot of water to the boil, add beans and cook for a couple of minutes until soft. Remove with a slotted spoon and drain. Peel off outer pods and set aside.

Trim asparagus and cut into three-centimetre lengths. Use the same pot of boiling water to cook these for a minute or two until just tender. Drain, then place in a bowl with the beans, drizzle with a little olive oil and season with salt and pepper.

Heat a grill or non-stick pan, add oil and quickly cook prawns on both sides. Add to the bowl with beans and asparagus. Add citrus segments and a little reserved juice.

Check seasoning and adjust if necessary. Add rocket leaves and toss gently. Pile on to plates and serve.

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