Olive Magazine
Asparagus and Ricotta Bowl Recipe with Broad Beans

Broad bean, pea shoot, asparagus and ricotta bowl

Published: April 21, 2015 at 4:38 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 1

Bright green broad beans are a beautiful thing. Used in this seasonal broad bean, pea shoot, asparagus and ricotta bowl, it feels like you're eating a bowl full of goodness

  • Vegetarian
Nutrition:
NutrientUnit
kcal345
fat17g
saturates14.6g
carbs20.1g
fibre16.5g
protein19.6g
salt0.1g
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Ingredients

  • 120g frozen broad beans
  • 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.

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