* 250g asparagus, trimmed
* 50g baby radishes
* 200g new-season broad beans, podded weight, blanched and skinned
* 15g mint leaves
* 1 heaped tbsp small capers in salt, rinsed and drained
* 5–6 tbsp extra virgin olive oil
* 1 tsp Dijon mustard
* zest and juice of ½ unwaxed lemon
* 100g St Andrew’s Farmhouse Anster, or Cheshire or Lancashire cheese
* salt and freshly ground black pepper
1. Blanch the asparagus by plunging it in boiling salted water for a few minutes until tender but not overcooked. Refresh under cold running water, cut into quills and set aside.
2. Top, tail and slice the radishes thinly so you can see as much of their lovely red skins as possible.
3. Arrange the asparagus, broad beans and radishes on a large platter and sprinkle with the mint leaves and capers.
4. Mix together in a jug the olive oil, mustard and zest and juice of the lemon. Drizzle over the vegetables.
5. Very coarsely shave or crumble the cheese on top and season with a little salt and pepper.
More from Carina Contini’s Kitchen Garden Cookbook: Carina Contini’s Kitchen Garden Cookbook: A Year of Italian Scots Recipes by Carina Contini. Published by Frances Lincoln, £25.