Charred Asparagus Salad with Board Beans and Mint Yogurt

Charred Asparagus Salad with Broad Beans and Mint Yoghurt

Charred Asparagus Salad with Board Beans and Mint Yogurt

Charred asparagus and tender broad beans served over lemon–mint yoghurt and topped with pistachios — a fresh, vibrant spring side that pairs beautifully with grilled meats or stands alone as a light lunch.

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Course: Salad, Side Dish

Cuisine: Australian, Modern Australian

Keyword: Asparagus Salad, Broad Bean Salad, Spring Salad, Summer Salad

Prep Time: 10

Cook Time: 10

Servings: people as a side dish

Calories: 155kcal

Equipment

Griddle pan or BBQ
Small Pot
small mixing bowl

Ingredients

2 bunches asparagus trimmed (thick or thin spears both work — adjust cooking time slightly)
1 cup broad beans, fresh or frozen (double-podded if fresh) you’ll need about 450–500 g (around 10–12 pods) to yield 1 cup once podded and peeled.
1 tbsp olive oil
Sea salt and black pepper
½ cup Greek yoghurt
Zest and juice of ½ lemon about 1 tablespoon juice
½ small garlic clove finely grated
1 tbsp olive oil for the yoghurt
2 tbsp finely chopped fresh mint plus extra leaves to scatter
2 tbsp roughly chopped pistachios

Instructions

Make the lemon–mint yoghurt:

In a bowl, combine Greek yoghurt, lemon zest, about 1 tablespoon of lemon juice, grated garlic and olive oil. Whisk until smooth and slightly loosened. Season to taste, then fold in the chopped mint last so it stays bright and fresh. Set aside while you prepare the vegetables to let the flavours meld.

Prepare the broad beans:

Pod the broad beans, removing any small piece still attached where the bean joined the pod.
Bring a saucepan of well-salted water to the boil, then add the beans and blanch for 2 minutes.
Immediately transfer to a bowl of iced water to stop the cooking and lock in their bright green colour.
Once cool enough to handle, slip off the outer skins to reveal the bright green beans inside — pinch the pointed end gently and the inner bean should pop out without splitting.
If using frozen, thaw and peel off the outer skins.

Char the asparagus:

Heat a griddle pan over medium-high heat. Toss asparagus with olive oil, salt and pepper. Cook for 3–6 minutes (less for thin spears, a little longer for thick ones), turning occasionally, until tender but still slightly firm when pierced with a knife, with deep golden char marks and a glossy sheen.
Alternative: Use a regular frying pan, an oven grill (broiler), or cook directly on the BBQ for 2–4 minutes over medium-high heat, turning once, until lightly charred and just tender.

Assemble the salad:

Spread the yoghurt across the base of a serving platter. Arrange the asparagus and broad beans on top. Scatter with pistachios and extra mint leaves.

Serve:

Drizzle with a touch more olive oil and serve immediately.
For a light lunch, top with a poached or soft-boiled egg.

Video

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