A vibrant dish featuring a large bunch of asparagus served on a creamy bed of braised butter beans with a hint of lemon and parmesan. Perfect for spring and quick to prepare in just 20 minutes.
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.
