Asparagus and Ricotta Bowl Recipe with Broad Beans

Broad bean, pea shoot, asparagus and ricotta bowl

  • 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



  • frozen broad beans 120g
  • asparagus tips
  • 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


  • 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.

Discover more of our best broad bean recipes here...

Lamb Shawarma Recipe with Broad Beans

Nutritional Information

  • Kcals 345
  • Fat 17g
  • Saturates 14.6g
  • Carbs 20.1g
  • Fibre 16.5g
  • Protein 19.6g
  • Salt 0.1g