Instead of tossing out the ends of asparagus spears, make the most of the whole vegetable with our Middle Eastern-style salad with radishes and broad beans
Prep:15 mins
Serves 4 – 6
2 stale pittas or 2 large flatbreads, torn into 2cm chunks4½ tbsp olive oil1 bunch of asparagus (about 250g)1 garlic clove, crushed½ lemon, zested and juiced1 tsp dried mint1½ tsp sumac, plus a pinch to serve1 tbsp red wine vinegar200g broad beans, double-podded (pop each bean out of its skin)200g radishes, quartered200g ripe tomatoes, cut into chunks½ cucumber, deseeded and finely sliced3 spring onions, finely sliced20g parsley, leaves picked and stalks finely chopped
STEP 1Heat the oven to 200C/180C fan/gas 6. Toss the bread with 2 tbsp of the olive oil and season. Arrange in a single layer on a large baking tray. Toast in the oven for 10-12 mins, stirring halfway through, until golden and crisp. Remove and set aside to cool slightly.STEP 2Trim the asparagus and finely chop the ends. Heat ½ tbsp of the oil in a frying pan over a medium heat. Tip in the chopped asparagus ends and cook for 5-7 mins until browned and crisp, then remove to a plate using a slotted spoon. Stir in the garlic, lemon zest and juice, mint, sumac, vinegar and the remaining 2 tbsp oil, then tip into a large bowl and season.STEP 3Bring a pan of salted water to the boil. Cut each asparagus spear into three pieces and tip into the boiling water along with the broad beans. Cook for 2 mins, then drain and plunge into a bowl of ice-cold water. Leave for 5 mins then drain well and arrange on a clean tea towel to dry.STEP 4Add the beans and asparagus spears to the bowl of dressing along with the radishes, tomatoes, cucumber, spring onions, parsley leaves and stalks and the croutons. Toss well to coat and arrange on a platter. Sprinkle over the crispy asparagus ends and a pinch of sumac. Serve straightaway.
