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Avocado Bean and Asparagus
SERVES 20
PREPARATION 10 minutes
COOKING TIME 1 minute
INGREDIENTS
2 x 500g packets frozen Birds Eye Baby Beans
5 bunches thin asparagus, trimmed
6 rashers lean short bacon, cut into strips and cooked
1/3 cup toasted pine nuts
½ cup light balsamic dressing
STEP 1
Place frozen Birds Eye Beans and asparagus into a saucepan of boiling water, return to the boil and cook for 1 minute. Drain and place onto a serving plate.
STEP 2
Sprinkle with cooked bacon and pinenuts and drizzle with balsamic dressing.
TIP
This dish can be served warm as a side of plate or chilled as a salad.
Add a finely diced avocado to the bacon and pinenut mixture.
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