Asparagus And Broad Beans Recipes

ASPARAGUS AND BROAD BEANS

Steps:

• Cook the podded broad beans in a large pan of boiling salted water for 2-3 minutes, then use a slotted ›spoon to remove the broad beans, leaving the water in the pan. Refresh in cold water, then squeeze them from their thin skins and set aside.
• Bring the water back up to the boil, then add the asparagus. Cook for 2-3 minutes until just soft, then drain.
• In a bowl, toss together the asparagus, broad beans and the dressing ingredients. Taste, adjust the seasoning and serve warm.

ASPARAGUS AND FAVA BEANS WITH TOASTED ALMONDS

Steps:

• Blanch fava beans in a pot of salted boiling water just until tender, about 1 minute. Transfer to an ice-water bath. Blanch asparagus in pot until just tender, 2 to 3 minutes; transfer to ice-water bath. Drain vegetables. Remove outer skin from fava beans (you should have 1 cup). Pat asparagus dry.
• Heat a large skillet over medium-high. Swirl in oil, then add garlic and fava beans and season with salt. Cook, stirring frequently, until garlic is softened, 2 minutes. Remove from heat. Transfer beans to a plate with a slotted spoon. Let skillet cool slightly, then whisk lemon juice into oil in skillet; season with salt and pepper. (Add more oil if dressing is too tart.) Add asparagus; toss to coat with dressing.
• Combine almonds and lemon zest in a small bowl. Transfer asparagus to a platter, top with fava beans, and drizzle remaining dressing in skillet over top. Sprinkle with almond-zest mixture and serve.

ASPARAGUS & BROAD BEAN LASAGNE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
• Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
• Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.

ASPARAGUS, BROAD BEAN & SMOKED SALMON PASTA

Steps:

• Melt the butter in a pan, then fry the spring onions for 1 minute, until softened. Add the wine and boil hard to reduce to about 2 tbsp. Stir in the crème fraîche, season well and add the nutmeg. Bring to the boil and simmer for 2-3 minutes until slightly thickened. Stir in the dill, if using, and squeeze in a little lemon juice. Set aside.
• Blanch the shelled broad beans in boiling salted water for 2-3 minutes. Drain into a sieve and hold under running cold water to cool. Drain again and peel off the outer hard skin - make a nick in the tops and pop the beans out.
• Trim the asparagus - if it's young, it won't need much cut off the stems. Cut into halves or thirds. Cook the pasta in salted boiling water as per pack instructions, adding the asparagus 3 minutes before the end of cooking time. Cook until "al dente".
• Drain well, reserving a little pasta water. Toss the hot pasta and asparagus with the drained broad beans, smoked salmon and sauce, loosening with a spoonful or two of pasta water, if necessary. The heat of the pasta should reheat the sauce and slightly cook the smoked salmon, but stir over a gentle heat to warm through if necessary. Serve immediately.

PEA, ASPARAGUS, AND FAVA BEAN SALAD

Steps:

• Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
• If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
• Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
• If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
• Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
• Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
• DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.

WARM SALAD OF ASPARAGUS AND BROAD BEANS

Steps:

• Cook broad beans in boiling salted water for 5 minutes, refresh in iced water, then peel and set aside.
• For spring onion vinaigrette, combine wine and sugar in a medium saucepan over medium heat, bring to the boil and cook for 15 minutes or until reduced to ¼ cup. Meanwhile, blanch spring onion in boiling salted water for 30 seconds, then refresh in iced water, drain well and set aside. Heat reduced wine and olive oil in a small frying pan. When warm add spring onion and broad beans, cook for 1 minute or until vegetables are warmed through and season to taste with sea salt and ground black pepper.
• Meanwhile, bring a pot of salted water to the boil, add asparagus and cook for 5 minutes or until tender. Drain and divide between plates. Spoon over spring onion vinaigrette and broad beans, scatter with sprouts and serve.