This succulent green vegetable is in season right now, and comes packed with nutrients like fibre and potassium – this dish is one of my recent favourites.”
10mins
0mins
1
1 Finely dice the onion, parsley stalks, red chilli and garlic.
2 Warm a glug of olive oil in a saucepan on a medium heat.
3 Add the onions with a pinch of salt, then allow to soften for two to three minutes.
4 Add the parsley stalks, chilli and garlic, frying until fragrant.
5 Add the butter beans (with their liquid if jarred), then nutritional yeast and simmer on a medium-low heat for five to ten minutes, adding a splash of water to loosen.
6 Trim the stalks of the asparagus, then boil in salted water until al dente (three to four minutes).
7 Dissolve the miso paste in one tbps 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 your fl atbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemonzest and vegan parmesa
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