Asparagus and Braised Butter Beans

20 mins
Serves 2
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Directions

  1. 1Finely dice the onion, parsley stalks, red chilli and garlic.
  2. 2Finely dice the onion, parsley stalks, red chilli and garlic.
  3. 3Finely dice the onion, parsley stalks, red chilli and garlic.
  4. 4Warm 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.
  5. 5Warm 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.
  6. 6Warm 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.
  7. 7Add the parsley stalks, chilli and garlic, frying until fragrant.
  8. 8Add the parsley stalks, chilli and garlic, frying until fragrant.
  9. 9Add the parsley stalks, chilli and garlic, frying until fragrant.
  10. 10Add 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.
  11. 11Add 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.
  12. 12Add 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.
  13. 13Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).
  14. 14Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).
  15. 15Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).
  16. 16Dissolve 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.
  17. 17Dissolve 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.
  18. 18Dissolve 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.
  19. 19Season the asparagus with salt, pepper, olive oil and lemon juice.
  20. 20Season the asparagus with salt, pepper, olive oil and lemon juice.
  21. 21Season the asparagus with salt, pepper, olive oil and lemon juice.
  22. 22Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest and parmesan.
  23. 23Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest and parmesan.
  24. 24Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest and parmesan.

Ingredients

  • 1 large bunch asparagus
  • 1 large bunch asparagus
  • 1 large bunch asparagus
  • 700 g butter beans
  • 700 g butter beans
  • 700 g butter beans
  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 1 small bunch parsley
  • 1 small bunch parsley
  • 1 small bunch parsley
  • 1 red chilli
  • 1 red chilli
  • 1 red chilli
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 2 tbsp nutritional yeast
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 tsp miso paste
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 handful parmesan
  • 1 handful parmesan
  • 1 handful parmesan
  • 1 glug olive oil
  • 1 glug olive oil
  • 1 glug olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pepper
  • 1 pepper
  • 1 pepper
  • 1 flatbreads
  • 1 flatbreads
  • 1 flatbreads

Equipment

saucepanfrying panknife
Asparagus and Braised Butter Beans | Clip Recipe