Ingredients
- Green beans 300g
- Asparagus spears 200g
- Lemon 1
- Anchovy fillets 8
- SpinneysFOOD Fresh Parsley 1 ½ handfuls
- Garlic clove 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 4 tbsp
- SpinneysFOOD Fine Sea Salt ½ tsp
- Toasted flaked almonds 50g
Nutrition (Per serving)
- Calories 25421.5
- Saturates 2.7g
- Protein 7.7g
- Carbs 10.8g
- Sugars 3.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Asparagus and green bean salad with parsley-anchovy dressing
Mediterranean 15 Mins Prep · 5 Mins Cook
- Bring a medium-sized pot of salted water to a boil.
- Blanch the green beans for 5 minutes before refreshing them in iced water. Set aside.
- Peel the asparagus spears into ribbons and set aside.
- Juice the lemon. Peel the garlic. Place all the ingredients for the dressing in a blender and blitz until smooth and combined.
- Place the green beans and asparagus ribbons on a serving platter. Top with roughly torn parsley, sprinkle with the flaked almonds and drizzle over the dressing.