Look at the colour of these! A perfect starter or snack before the spring veg disappears.
Broad bean crostini with asparagus & dill – serves 4
- 160g broad beans
- 4 tbsp extra virgin olive oil
- 50g feta cheese, crumbled
- 1 tsp honey
- juice of half a lemon
- a large handful of dill fronds
- 4 slices of sourdough
- 1 clove of garlic, halved
- 4 blanched asparagus spears
Bring a large pot of salted water to the boil and cook the broad beans for 5-6 minutes or until tender. Drain and tip them into a bowl of ice-cold water, then pop the beans out of their pods and transfer to a food processor.
Add the olive oil, feta, honey, lemon juice and dill to the food processor, then season with black pepper and whizz to a purée.
Meanwhile, brush the bread with some olive oil and toast or griddle until golden, then rub with the cut side of the garlic clove.
Finely chop the asparagus spears and toss with a little olive oil and lemon juice.
Spread the broad bean purée over the toast and top with the asparagus and some extra dill.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 