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Asparagus, Minty Peas + Butter Bean Purée
Asparagus season doesn't last long, so I always make the most of it. This is my favourite way to serve it right now - on top of a creamy butter bean purée with minty peas and a sharp lemon vinaigrette, which all comes together in 20 minutes.
Ingredients
Ingredients:
- jar of butter beans, liquid reserved
- lemon, zest + juice
- nutritional yeast
- garlic clove, peeled
- salt + pepper
- asparagus spears, woody ends trimmed
- olive oil
- frozen peas
- fresh mint, chopped
- maple syrup
- Dijon mustard
- spring onion, finely sliced
- crusty bread, to serve
Method
- 1
Drain the butter beans into a bowl, reserving the liquid. Add the beans to a blender with the juice from half the lemon, nutritional yeast, garlic and small pinches of salt and pepper. Blend until smooth, adding a splash of the reserved liquid to loosen if needed. Set aside.
- 2
Heat 1/2 tbsp of olive oil in a frying pan over a medium-high heat. Add the asparagus and cook for 5-8 minutes, turning occasionally, until tender.
- 3
Meanwhile, cook the peas in boiling water for 2 minutes, then drain and transfer to a small bowl. Stir through the mint and small pinches of salt and pepper.
- 4
Whisk together the remaining 1 tbsp of olive oil and the juice from the remaining lemon half until combined, then add the maple syrup, Dijon mustard and small pinches of salt and pepper and whisk again.
- 5
To serve, spoon the purée onto plates and top with the asparagus, minty peas and spring onion. Drizzle over the vinaigrette, finish with lemon zest and freshly ground black pepper.
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