Ingredients
1 bunch of asparagus (around 5 spears) 
75g frozen broad beans defrosted 
50g frozen soya beans defrosted  
75g frozen petit pois peas defrosted (you can use garden peas if this is what you have) 
½ tsp sugar 
50g mix of watercress rocket and spinach 
10g fresh mint leaves, finely chopped  
½ tsp Dijon mustard 
2 tbsp olive oil 
1 tbsp lemon juice 
½ tsp caster sugar 
Salt 
Pepper

Method
First things first, broad beans and soya beans need to be cooked before eating so, if like me you are prone to nibbling whilst cooking please be mindful not to with these beans. 

Broad beans have a tough outer skin on them which although perfectly edible, can make them a little bitter.  If you have 5 spare minutes then take this time to pod them, they taste wonderful without the thick skin.  You just need to pinch the skin (or nick it with a knife) and carefully push and this vibrant beautiful bean emerges.  

To remove the woody end from your asparagus, hold the asparagus firmly at the bottom and just below the tip and bend the asparagus until it snaps, it will snap at the perfect point, removing all the tough stalk.   

Bring a large pan of salted water to the boil and once boiling add the sugar and the asparagus. Without reducing the heat, cook for a minute and add both beans. Cook for 1 more minute and then add the peas.  If you are using garden peas put in at the same time as the beans. After a further minute just test each veg, they should be tender, sweet and bursting with flavour. Drain and place into a large bowl. 

While the veg are cooking, make the dressing. Mix the mustard with the oil, vinegar and seasoning. 

To serve, put the leaves and mint into a large bowl and gently mix with your hands. Add the vegetables and some dressing and carefully mix, adding more dressing until you are happy. Add a touch more seasoning if required and enjoy

- Recipe adapted from here