A refreshing summer salad of asparagus, samphire, broadbeans and clams served with a cider vinegar reduction and fresh chervil.
Bend the asparagus until it breaks to seperate the tips from the stems. Bring a pan of water to a rapid boil. Wash the samphire and pod the broad beans. Drop the asparagus into the boiling water and cook for 2 minutes before adding the samphire. Cook for 1 minute and then add the broad beans. Cook for a final minute then drain immediately. Toss the vegetables in butter and season with salt.
Wash the clams until the water starts to run clear of grit. Heat the oil in a pan and then add the clams and the bay leaves. Pour in the vinegar and cover the pan. Cook for 3 minutes then remove the lid and reduce the liquid with the clams for a further 3 minutes.
Lay the vegetables neatly on a plate. Garnish with the clams and fresh chervil. Drizzle the cider reduction on top to serve.
«Take care not to overcook your asparagus, it will lose flavour and texture if cooked for too long.»