Broad bean, Asparagus and Cacciatore Salad
1 kg new season broad beans in pods
1 bunch new season asparagus
1 Tblspn extra virgin olive oil
2 tsp flakey sea salt
1/2 a nice cacciatore (I tend towards the spicier styles)
Shell the beans from the pod and set aside
Slice the cacciatore into thin rounds and gently fry in the olive oil on a low heat until nice and crispy, once cooked, remove from the pan piece by piece reserving the oil from the rendered sausage for the dressing ( it is full of flavour and is really delicious).
In a pot, bring to the boil 1 to 1 1/2 litres of water and add 1 teaspoon of sea salt
Remove the woody end of the asparagus by snapping it off (where it naturally breaks is good)
Blanch the beans and asparagus for no more than 2 minutes, drain and refresh in some iced water.
Take each broad bean and tear the outside seed coating (the testa) and squeeze out the inside bean, it has 2 halves and they should just pop out together
Slice the cooked and cooled asparagus into 1.5 cm lengths
Place the beans and asparagus into a serving bowl and add the cooked cacciatore
Gently reheat the oil from cooking the cacciatore and squeeze the juice of a lemon into the pan and pour immediately over the asparagus, beans and cacciatore (use a sieve if there are lemon pips).
Sprinkle with flakey sea salt and serve.