Asparagus, Avocado, Bacon, Soya Bean Salad
160 g frozen soya beans, or fresh
1 bundle (about 250g) British asparagus, cut into 2cm lengths
1 teaspoon vegetable oil
4 rashers smoked back bacon, roughly chopped into bite-sized pieces
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon grainy mustard
1 small lemon, zest only
1 small ripe avocado, peeled and cubed
4 spring onions, finely sliced
Freshly ground black pepper
Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes.
Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender.
Heat the vegetable oil in a small frying pan and fry the bacon until crisp.
Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.
Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions.
Stir in the dressing, adjust seasoning and serve.