Bunch of new asparagus
Handful of peas
Handful of small broad beans
Bunch of rocket (or milder spinach)
2 tbsp extra virgin olive oil
A little chopped flat-leaf parsley
Few curls of pecorino cheese
Break off the tips of the asparagus and blanch for 2 minutes. Remove any coarse bits from the asparagus stalks with a potato peeler and slice thinly at an angle. Blanch these too.
Pod the peas and blanch for 2 minutes. Do the same with the broad beans and, if they're larger than a thumbnail, remove their skins, revealing the bright green beans inside.
Dress the rocket with salt and olive oil and put to one side.
Lightly dress the beans, peas and asparagus with olive oil and salt and pile on a plate.
Put the rocket on the top and toss a little, adding the parsley, curls of pecorino and a drizzle of the balsamic vinegar.
I have to admit that I didn't stick to just rocket for this but used whichever leaves were fresh and ready in the garden. As this has some of my favourite vegetables I thought it was just fabulous!
Taken from: Sarah Raven's Garden Cookbook