Directions
- 1Finely dice the onion, parsley stalks, red chilli and garlic.
- 2Warm a glug of olive oil in a saucepan on a medium heat. Add the onions with a pinch of salt, then allow to soften for 2-3 minutes.
- 3Add the parsley stalks, chilli and garlic, frying until fragrant.
- 4Add the butter beans (with their liquid if jarred), then nutritional yeast and simmer on a medium-low heat for 5-10 minutes, adding a splash of water to loosen.
- 5Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).
- 6Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans with a squeeze of lemon and a handful of chopped parsley.
- 7Season the asparagus with salt, pepper, olive oil and lemon juice.
- 8Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest and parmesan.
Ingredients
- 1 large bunch asparagus
- 700 g butter beans
- 1 white onion
- 1 small bunch parsley
- 1 red chilli
- 4 garlic cloves
- 2 tbsp nutritional yeast
- 1 tsp miso paste
- 1 lemon
- 1 handful parmesan
- 1 glug olive oil
- 1 pinch salt
- 1 pepper
- 1 flatbreads
Equipment
saucepanfrying panknife
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