Such a lovely way to serve asparagus. On a slick of lemony white bean puree with a crispy dill breadcrumb topper.
iNGREDIENTS
Serves 4
400g tin white beans
2 bunches asparagus (roughly 12-16 thick stalks) woody ends trimmed off
15g dill, roughly chopped
1 lemon
1 shallot, diced
40g white breadcrumbs
1 clove garlic, finely grated
salt and pepper
olive oil
RECIPE
- Place a saucepan over a medium heat with a little oil. Sweat the shallots until softened, then stir in the beans (including their liquid). Cook until soft and creamy – adding water if necessary to stop the pan from drying out. Stir in lemon juice and salt to taste, then blend smooth in a food processor
- Bring a large pan of salted water to a rolling boil. Cook the asparagus for a minute or two depending on thickness, then drain and refresh in cold or iced water
- Meanwhile place a wide pan over a medium heat with a good glug of olive oil. Stir in the breadcrumbs, salt, garlic, a little lemon zest and three quarters of the dill. Keep stirring until the breadcrumbs turn evenly golden, then set aside and season to taste
- Spoon the bean puree onto a serving plate, top with the asparagus, toasted breadcrumbs and remaining dill. Drizzle with olive oil to serve
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