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Broad beans with asparagus dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

170 g asparagus, roughly chopped
200 g broad beans
80 g fresh peas
100 g chevin
6 anchovy fillets
20 g Parmesan, grated, plus extra to garnish
1 lemon, juiced
Extra virgin olive oil
Salt, to taste
Pea shoots, to garnish

Method

1. Blanch the asparagus in boiling salted water for 1 minute, then refresh in ice-cold water. Do the same with the broad beans, then remove the skins.

2. Blend the asparagus, peas, chevin, anchovies and Parmesan until creamy. Add the lemon juice and mix through.

3. To serve, drizzle the broad beans with olive oil and season with salt. Serve with the asparagus dip and garnish with pea shoots and extra grated Parmesan.