Asparagus, green bean and rocket warm salad

A really tasty, zesty salad to go with a mix of other Mediterranean dishes.

Serves 4
200g tenderstem (thin young spears) of asparagus
300g green beans, top and tailed
100g rocket
50g butter
Juice of half a lemon
Salt and black pepper

1. Heat 20g butter in a frying pan on a medium heat. Add the asparagus and beans. Turn to a high heat and cook for about 6 minutes, or until tender. 
2. Wash the rocket and pat dry. Place in a serving dish, and mix the beans and asparagus in the dish. Keep the griddle pan on the heat.
3. Add the rest of the butter, the lemon juice and the salt and pepper to taste to the pan until the butter has melted.
4. Drizzle the butter dressing over the salad.

Guest blogger recipe by Jack.