Broad bean, pea shoot, asparagus and ricotta bowl
- Preparation and cooking time
- Total time
- Easy
- Serves 1
Ingredients
- 120g frozen broad beans
- 6 asparagus tips
- 2 handfuls pea shoots
- 50g fresh garden peas
- 2 tbsp ricotta
- ½ tsp grated lemon zest
- extra virgin olive oil
- 2 slices sourdough bread, toasted to serve
Method
- STEP 1
Put the beans into a heat-proof jug or bowl, and cover with plenty of boiling water to blanch. Leave for a minute, then drain and remove from pods.
- STEP 2
Trim the hard base of the asparagus stalks, then cook them on a hot griddle pan, turning occasionally, until slightly charred but still crunchy.
- STEP 3
Arrange the pea shoots, raw peas, broad beans and asparagus in a bowl with a couple of spoonfuls of ricotta on the side. Mix the lemon zest with 1 tbsp olive oil and drizzle over the top. Serve with the sourdough toast, drizzled with olive oil and sprinkled with salt to taste.
