Fattoush with Asparagus and Broad Beans, with Crispy Asparagus Ends

• pita bread2

  or 2 large flatbreads, torn into 2 cm pieces

• olive oil↗4½ tbsp
• asparagus↗1 bunch

  (about 250 g)

• garlic clove↗1

  minced

• lemon↗½

  zest and juice

• dried mint↗1 tsp
• sumac↗1½ tsp

  plus a pinch for serving

• wine vinegar↗1 tbsp
• broad beans↗200 g

  double-sided (each bean must be removed from its pod)

• radish↗200 g

  cut into quarters

• ripe tomatoes↗200 g

  cut into large pieces

• cucumber↗½

  seedless, thinly sliced

• green onion↗3

  thinly sliced

• parsley↗20 g

  leaves gathered, stems finely sliced

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C with convection, gas 6). Toss the bread with 2 tbsp olive oil and season. Spread in a single layer on a large baking tray, roast for 10–12 minutes, stirring halfway through, until golden and crisp. Remove and let cool slightly.

2. 2

   Trim the tough ends of the asparagus and chop them finely. Heat ½ tbsp oil in a skillet over medium heat. Add the chopped ends and sauté for 5–7 minutes until browned and crisp, then remove with a slotted spoon. Add garlic, lemon zest and juice, mint, sumac, wine vinegar and the remaining 2 tbsp oil, mix, transfer to a large bowl and dress.

3. 3

   Bring salted water to a boil in a pot. Cut each asparagus spear into three pieces and drop them into the boiling water together with the beans. Cook for 2 minutes, then drain and plunge into a bowl of ice water. Let sit for 5 minutes, then drain well and spread on a clean kitchen towel to dry.

4. 4

   Add the beans and asparagus to the bowl with the dressing, together with radish, tomatoes, cucumber, green onion, parsley leaves and stems, and croutons. Toss well to coat everything with the sauce and transfer to a serving platter. Sprinkle with the crispy asparagus ends and a pinch of sumac. Serve immediately.