Roasted Asparagus With Baby Broad Beans and Parmesan

Light tasty and healthy this a great salad for spring when the broad beans are little and sweet.

Blanch the green beens for 1 to 2 minutes then remove with a slotted spoon and plunge into cold water.
Bring the water back up to the boil, add the broad beans and cook for 3 minutes so they are cooked but still al dente, drain and when dry remove the outer skin to reveal the little green gems.
Mix together the 2 beans and drizzle with 1 tbsp of olive oil, the lemon juice and salt and pepper.
Mix the ricotta with the lemon zest and season with salt and pepper.
Toss the rocket with some olive oil or Aunty Margarets salad dressing and place on a serving plate and top with the mixed beans, blanched asparagus and dollops of the lemon ricotta followed by a little olive oil, lemon zest and parmesan.