Alfie Steiner’s asparagus and braised butter beans

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