Make the pesto by placing all the ingredients in a blender, whiz to combine. The pesto should have a loose creamy consistency.
For the vegetables, trim and thinly slice the spring onions. Trim and slice the asparagus, remove the skins from the broad beans.
Place the vegetables in a pan and cover with enough boiling water from a kettle.
Add ½ a teaspoon of sea salt and boil gently for 5 minutes. Drain and then dress with the pesto.
