160 grams (6 oz.) fresh or frozen soy beans
1 bundle (about 250 grams/9 oz.) British asparagus, cut into 1-cm lengths
1 teaspoon of vegetable oil
4 rashers smoked back bacon, roughly chopped into bite sized pieces
3 tablespoons of olive oil
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
Zest of 1 small lemon
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
Salt and freshly ground black pepper to taste
Heat a saucepan of water to a fast boil, add the soy beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well. Heat the vegetable oil in a small frying pan and fry the bacon until crispy. Whisk the olive oil, vinegar, mustard and lemon zest and season to taste. Place the asparagus and soy beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
bacon recipe source: Pam Lloyd, British Asparagus
1 teaspoon of vegetable oil
4 rashers smoked back bacon, roughly chopped into bite sized pieces
3 tablespoons of olive oil
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
Zest of 1 small lemon
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
Salt and freshly ground black pepper to taste
Heat a saucepan of water to a fast boil, add the soy beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well. Heat the vegetable oil in a small frying pan and fry the bacon until crispy. Whisk the olive oil, vinegar, mustard and lemon zest and season to taste. Place the asparagus and soy beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.
bacon recipe source: Pam Lloyd, British Asparagus
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