Directions
- 1Slice spring onions, garlic, herbs and asparagus.
- 2Juice half the lemon.
- 3Sauté spring onions and garlic in olive oil.
- 4Add butter beans + 100ml water.
- 5Stir through cream cheese until glossy.
- 6Toss in asparagus, peas, and broad beans.
- 7Simmer till just tender.
- 8Stir in nooch and lemon juice.
- 9Season to taste.
- 10Top with sugar snap peas, herbs, and a drizzle of oil.
- 11Load onto toast and enjoy!
Ingredients
- 1 bunch spring onions
- 2 cloves garlic
- 1 lemon
- 1 large bunch asparagus
- 1 handful dill
- 1 handful mint leaves
- 2 tbsp extra virgin olive oil
- 1 large jar butter beans (with liquid)
- 3 tbsp plant-based cream cheese or crème fraîche
- 1 handful broad beans
- 1 handful frozen peas
- 15 g nutritional yeast (nooch!)
- 1 handful sugar snap peas
- Salt
- pepper
- Toasted sourdough
- Extra virgin olive oil
- Cracked black pepper
Equipment
pan
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