Asparagus, pea and crisped bread salad recipe 350g (12oz) ciabatta, torn into 2.5cm (1in) cubes 4 cloves garlic 1 chopped shallot 3 tbsp olive oil 300g (10½oz) fresh peas (podded weight) 300g (10½oz) fresh broad beans (podded weight) 500g (1lb 2oz) asparagus, trimmed large bunch of basil, leaves only about 3 tbsp extra-virgin olive oil 3½ tbsp white balsamic vinegar 50g (1¾oz) shaved pecorino or parmesan In a roasting-tin toss the bread with the garlic, shallot, olive oil and some seasoning. Bake in an oven preheated to 180°C/350°F/gas mark 4 for about 15 minutes, or until the cubes are nicely golden and crunchy. You need to shake the pan to turn the bread over. Cook the peas and broad beans (in separate pans) until just tender, then drain. Run cold water over them. When the beans are cool enough to handle slip off the skins. Cook the asparagus in boiling salted water for three to four minutes (steam it if you prefer). Run cold water over this too but don't make it completely cold (this salad can be served at room temperature, but it's lovely if the asparagus is slightly warmer, though of course that means cooking it at the last minute). Put the bread into a broad, shallow bowl (use two if necessary). Add the asparagus, peas, beans and basil. Season well. Pour on the extra-virgin oil and balsamic vinegar and add the cheese. Toss gently and serve.