Asparagus & Green Bean Salad

Ingredients

2 bunches of asparagus  woody end removed

500g green beans  topped and tailed

1 punnet of cherry or grape tomatoes

Pine nuts toasted

Method

Cook the asparagus and green beans for 2-3 mins in rapidly boiling water. Refresh immediately in icy cold water to stop them cooking.

Drain well.

Toss the greens in your favourite vinaigrette dressing.

Arrange on a platter, top with halved cherry tomatoes and pine nuts.

Vinaigrette Dressing

120 mls olive oil

40ml vinegar (balsamic, red wine vinegar, white wine vinegar, raspberry vinegar take your pick)

1 tsp honey

1tsp wholegrain mustard

Salt and pepper

Shake together well and serve immediately,