Name: Roasted pears with asparagus & green beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 3.00 pears; 100.00 ml olive oil extra virgin; 20.00 g castor sugar; 600.00 g green beans young, topped and tailed; 30.00 g asparagus; 100.00 g walnuts toasted, chopped; 50.00 ml walnut oil; 10.00 ml honey; 50.00 ml cream; 1.00 tsp mustard smooth; 1.00 garlic cloves, peeled and finely chopped; 0.00 salt and freshly ground black pepper to taste

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Ingredients (12)

3.00	pears
100.00 ml	olive oil — extra virgin
20.00 g	castor sugar
600.00 g	green beans — young, topped and tailed
30.00 g	asparagus
100.00 g	walnuts — toasted, chopped

Dressing:

50.00 ml	walnut oil
10.00 ml	honey
50.00 ml	cream
1.00 tsp	mustard — smooth
1.00	garlic — cloves, peeled and finely chopped
0.00	salt and freshly ground black pepper — to taste

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Method:

Preheat the oven to 180&#176C.
Halve the pears, skin on, and cut each half into thirds.
Line up the pear slices in a roasting pan, drizzle with 30 ml olive oil and sprinkle the castor sugar over evenly.
Bake for 20 minutes until the pears have coloured slightly, but are still crunchy.
Meanwhile, pour a little cold water into a shallow frying pan. Add the beans and asparagus, and bring to a gentle boil. Do not cover, this will help to retain the bright green of the vegetables.
Remove from the heat after 5 minutes. Drain and immediately toss 20 ml olive oil through the warm beans and asparagus. Season lightly.
In the meantime, make the creamy vinaigrette dressing by shaking together the remaining olive oil, walnut oil, cream, mustard, garlic, and salt and pepper.
Allow the beans, asparagus and pears to cool.
Add the walnuts and vinaigrette, toss the salad and serve.