Photo: Anna Pelzer
Broad Bean and Asparagus Salad
9 ingredients
Serves 8
openrecipes
The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve
Estimated Nutrition (whole recipe, rough)
322
Calories
17g
Protein
21g
Fat
17g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Broad Bean | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bunch asparagus, trimmed
- 300g shelled broad beans
- 300g shelled peas
- 1 tbsp aged balsamic vinegar
- 1/4 cup (60m) extra virgin olive oil
- 1 handful of basil leaves
- 1 handful of mint leaves
- 1 handful of rocket
- 1 cup (80g) shaved parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes