Asparagus and Braised Butter Beans

1: Finely dice the onion, parsley stalks, red chilli, and garlic.

2: Warm a glug of olive oil in a saucepan on medium heat. Add the onions with a pinch of salt and allow to soften for 2-3 minutes.

3: Add the parsley stalks, chilli, and garlic, frying until fragrant.

4: Add the butter beans (with their liquid if jarred) and nutritional yeast, then simmer on medium-low heat for 5-10 minutes, adding a splash of water to loosen.

5: Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).

6: Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans with a squeeze of lemon and a handful of chopped parsley.

7: Season the asparagus with salt, pepper, olive oil, and lemon juice.

8: Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest, and parmesan.