Scarlet Runner Bean and Raw Asparagus Salad

This is adapted from a bean-less variant in Joshua McFadden's Six Seasons. You really need super-fresh asparagus (ie ideally British) to make this dish sing. Bring your cooked Scarlet Runners to room temperature and drain them well, saving the bean broth for later use

• 50g dried breadcrumbs

• 50g grated Parmigiano-Reggiano cheese

• 50g chopped lightly toasted walnuts

• 1 teaspoon grated lemon zest

• Small bunch (15g) chopped mint leaves

• Sea salt and freshly ground black pepper

• 400g asparagus, trimmed

• 200g cooked Scarlet Runner beans

• Juice of one lemon

• Extra-virgin olive oil

In a large bowl, toss the breadcrumbs, cheese, walnuts, lemon zest, mint leaves, salt and pepper. Mix well. Cut the asparagus at a slant into thin slices and in another bowl, toss with the beans, the lemon juice and some olive oil. Just before serving, toss the two bowls together and check for seasoning, adding more olive oil, lemon or salt as needed.