A quick and elegant salad to make those fresh broad beans shine. 

Words and recipe: Jenny Somervell

Blanche the broad beans in rapidly boiling water, until tender. Cool quickly under a cold tap, then leave to drain. Shave the asparagus into thin strips using a Y-peeler; hold the stalky end and pull the peeler down the stem.

Toss the beans and asparagus, then lay on a bed of baby spinach. Drizzle with a lime vinaigrette (or one of these delicious dressings), and top with feta and lilac flowers.

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