Asparagus and Ricotta Bowl Recipe with Broad Beans

Broad bean, pea shoot, asparagus and ricotta bowl

Name: Broad bean, pea shoot, asparagus and ricotta bowl
Total time: 20 min
Yield: serves 1
Ingredients: frozen broad beans 120g; asparagus tips 6; pea shoots 2 handfuls; fresh garden peas 50g; ricotta 2 tbsp; grated lemon zest ½ tsp; extra virgin olive oil; sourdough bread 2 slices, toasted to serve

20 minutes
serves 1
Easy

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

April 21, 2015 at 4:38 pm

Ingredients

frozen broad beans 120g
asparagus tips 6
pea shoots 2 handfuls
fresh garden peas 50g
ricotta 2 tbsp
grated lemon zest ½ tsp
extra virgin olive oil
sourdough bread 2 slices, 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.