We’re coming into British asparagus season (typically 23rd April to 21st June), so why not take advantage by making Asparagus, Broad Bean and Bacon Salad from the dieters’ phenomenon that is Pinch of Nom. You can rustle this up quickly, or you can spend a few minutes ‘de-podding’ the broad beans to make it look prettier and taste even nicer (which I didn’t have time to do on this occasion).
Asparagus and bacon go well together, making this low calorie salad ideal for spring or summer lunchtimes. If you’re looking for more asparagus inspired recipes, check out Pasta with Summer Vegetables and Parma Ham from the Hairy Dieters.
Recipe: Asparagus, broad bean and bacon salad
Calories: 177 calories per serving
Book: Pinch of Nom – Everyday Light
Prep time: Approx 15 mins
Cooking time: Approx 15 mins
Ingredients: 75g frozen broad beans, low-calorie cooking spray, 4 bacon medallions (cut into strips), 2 spring onions (trimmed and sliced), 1 garlic clove (peeled and chopped), 160g asparagus spears (trimmed and cut into 3 pieces), juice of ½ lemon, sea salt, ground black pepper
Cost per portion: Approx £1.72
Method: Cook the broad beans in boiling water for 5 minutes, drain and place to one side.
Spray a frying pan with low-calorie cooking spray and place over a medium heat. Add the bacon and spring onions, and cook for 2-3 minutes. Next, add the garlic and asparagus. Continue to saute for another 4-5 minutes then add the broad beans and squeeze in the lemon juice.
Continue to cook for a further 2 minutes, until the beans are reheated and the asparagus is cooked, but still crunchy.
Taste and season with salt and pepper as required.