Alfie Cooks

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

2: Warm a glug of olive oil in a saucepan on medium heat.

3: Add the onions with a pinch of salt, allowing to soften for 2-3 minutes.

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

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

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

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

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

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