Asparagus and green bean salad with parsley-anchovy dressing

Asparagus and green bean salad with parsley-anchovy dressing

15 mins Prep · 5 mins Cook

To get extra crunchy asparagus ribbons, place them in a bowl of iced water and set aside for 10-15 minutes

Created by Spinneys
Prep time 15 minutes
Cook time 5 minutes
Serves 4
Cuisine Mediterranean
Special Occasion Christmas
Diet Healthy
Preparation Easy
Nutrition (per serving)
Calories 25421.5
Saturates 2.7g
Protein 7.7g
Carbs 10.8g
Sugars 3.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Bring a medium-sized pot of salted water to a boil.


Blanch the green beans for 5 minutes before refreshing them in iced water. Set aside.


Peel the asparagus spears into ribbons and set aside.


Juice the lemon. Peel the garlic. Place all the ingredients for the dressing in a blender and blitz until smooth and combined.


Place the green beans and asparagus ribbons on a serving platter. Top with roughly torn parsley, sprinkle with the flaked almonds and drizzle over the dressing.