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  • Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Asparagus
  • Preparation Time: Under 30 mins
  • Serves: 2


  • 160g fresh or frozen soya beans

    1 bundle (about 250g) British asparagus, cut into 1cm lengths

    1 tsp of vegetable oil

    4 rashers smoked back bacon, roughly chopped into bite sized pieces

    3 tbsp of olive oil

    1 tbsp white wine vinegar

    1 tsp grainy mustard

    Zest of 1 small lemon

    1 small ripe avocado, peeled and cubed

    4 spring onions, finely sliced

    Salt and freshly ground black pepper to taste


Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association.

Nutritionally analysed by Fiona Hunter, qualified nutritionist and member of the British Dietetic Association.

Avocados provide essential fatty acids and vitamin E and are a concentrated source of energy, which is useful for athletes who eat small energy dense meals before training or competitions.

Heat a saucepan of water to a fast boil, add the soya beans and cook for 4 minutes. Add the asparagus and cook for a further 1-2 minutes or until the asparagus is just tender. Drain well

Heat the vegetable oil in a small frying pan and fry the bacon until crispy.

Whisk the olive oil, vinegar, mustard and lemon zest and season to taste.

Place the asparagus and soya beans in a bowl, add the bacon, avocado and spring onions. Stir in the dressing, adjust seasoning and serve.




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