Main Meals

Broad beans with asparagus dip

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20 minutes
5 minutes

Complement broad beans with this punchy asparagus dip featuring chevin, Parmesan and anchovies.

Wine/Spirit Pairing
De Grendel Koetshuis Sauvignon Blanc

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  • 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

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.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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