Vickys Bean, Asparagus and Samphire Salad

Put the green beans and asparagus in a frying pan and fill the pan with boiling water from the kettle to just about cover the vegetables

Boil for 3 - 4 minutes then add the samphire in and boil a further minute

Get a large bowl and fill it with cold water. When the last minute of cooking is up, drain the vegetables and drop them in the cold water. This will retain their vibrant green colour

Drain and pat dry then toss in the lemon zest and oil

Serve with seafood as a salad accompaniment. Sprinkle with some parmesan if desired