Trim the asparagus and slice them in an angle into 3-4 pieces. Fill a large pot of water with water and bring that to a boil. Blanch the asparagus for two to four minutes, depending on thickness. You don't want them cooked too soft. I added the tips of the asparagus only in the last minute so they don’t turn into mush. With a slotted spoon, transfer the asparagus to a bowl of ice-cold water. Then you add the French beans to the boiling water, blanch for five minutes and transfer to the asparagus bowl. Drain both well, then dry on a clean kitchen towel.
Take the pan of the heat and add the broad beans in the same water. Leave them in there for 2 minutes and then drain them. Transfer to a bowl of water and remove the outer tough skin by making a incision with the nail of your thumb on the top and then pressing them between finger and thumb so the beans come out gently. Don’t press to hard or they will turn into a mush.
Mix the sliced shallots, the red chili, the sesame oil, the olive oil, the lemon juice and half a teaspoon of salt in a jar and shake thoroughly. Put all the greens in a large bowl and add the dressing, stir gently, taste, add more salt if you like. Put everything on a serving dish and sprinkle the salad with the black and white sesame seeds, the nigella seeds and serve at once.
If you want to keep some of the ingredients separately like I did with my children, then you mix half of the remaining ingredients in a jar and leave out the ingredients you don’t want to add. You use this dressing on the kids version and you make a separate dressing for the adults.