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Asparagus, pea & bean salad with prosciutto
Boil 200g asparagus for 2 mins. Add the peas for the last min of cooking & drain. Whisk ½ tbsp mustard ,½ tbsp vinegar, ½ tsp sugar & 1 ½ tbsp oil until thick & emulsified. Add 400g beans to the dressing, then the asparagus, peas & mint, toss. Lay plates with prosciutto & top with salad & shave over Pecorino.
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