Our broad beans and asparagus are at their best right now.
So we decided to design a spring salad using these two classic ingredients fresh from the The Espaliery
Steam the asparagus. There's no need to cook the broad beans if picked young and fresh, simply shell them and combine with warm diced potatoes, caramelized onion and a good quality (Mudgee) fetta cheese. Before the potatoes cool down, dress the salad with olive oil, salt and ground white pepper. For more on The Espaliery click here