22 April 2024

Asparagus, broad beans, herbs, pecorino


Peel 2 white asparagus and 2 tbsp frozen peas 3 mins in salted water 

Boil 20 broad beans 2 mins in salted water, cool and pod them 

Slice the asparagus in 3 parts and briefly panfry them in butter

Serve as shown, with chervil, garden cress, mustard cress, mint and shavings of pecorino.

Season with salt and pepper, finish with some very good olive oil

(Another Blendbrothers recipe)

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