This recipe has been added to your binder
5 starsRating: 5 stars
Blanche and peel the broad beans. Break off the woody ends of the asparagus and blanch the spears for 3-4 minutes, then drain. Shave strips from the pecorino with a peeler Combine the asparagus with the peeled beans, and the shavings of pecorino. Sprinkle in the chopped mint and olive oil, and the juice of the lemon. Season, toss gently, then serve.
To save time in blanching and peeling the broad beans, buy the ready frozen peeled broad beans which are great and peeled already. This is good for vegetarians and perfect as it is as a healthy meal for one. It can also be a perfect accompaniment to poached fish or, roast chicken or warm roast rib of beef.you can also serve this on top of toasted ciabatta as a bruschetta which makes a great starter if you are hosting a dinner party.
I have cooked this
Click this button to print this recipe in an easy to read format
Enter your mobile number to receive the ingredients for this recipe by text
Enter an email address to receive the ingredients for this recipe by email
Upload your recipe and share it with the Real Food community.
Simply enter your mobile number below to receive the ingredients for this recipe by text
You should receive a text message shortly with the ingredients.
Simply enter an email address below to receive the ingredients for this recipe by email
Please wait while we send your email
You should receive an email shortly with the ingredients.
Look out for this basket to buy recipe ingredients.Learn more
Are you sure you want to remove this recipe from your binder?
Add to a new meal plan