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Composition for Vickys Bean, Asparagus and Samphire Salad:
- Take 250 g for green beans
- Require 125 g asparagus tips
- Take 200 g - samphire / sea beans
- Give 1 tbsp for olive oil
- Get of zest of half a lemon
Vickys Bean, Asparagus and Samphire Salad making:
- Put the green beans and asparagus in a frying pan and fill the pan with boiling water from the kettle to just about cover the vegetables
- Boil for 3 - 4 minutes then add the samphire in and boil a further minute
- Get a large bowl and fill it with cold water. When the last minute of cooking is up, drain the vegetables and drop them in the cold water. This will retain their vibrant green colour
- Drain and pat dry then toss in the lemon zest and oil
- Serve with seafood as a salad accompaniment. Sprinkle with some parmesan if desired
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