Chop the handful fresh mint. Drain the tinned butterbeans.
- 1 Blanch the asparagus spears in boiling salted water for 2-3 minutes until tender.
- 2 Slice any large spears in half lengthways. Put in a bowl, along with the butterbeans and rocket, and mix well.
- 3 Whisk together the olive oil and balsamic vinegar, add the mint and season.
- 4 Divide the salad and croutons between serving plates and drizzle over the dressing.
- Average per serving
- Calories 400.0kCal