Artichoke, broad bean, citrus and parmesan mascarpone with asparagus on toast
By OcadoLifeArtichoke, broad bean, citrus and parmesan mascarpone with asparagus on toast. Artichokes taste great with lemon, and the toasted pine nuts add a nice crunch to balance the textures.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
10 total- 150 g of frozen or fresh broad beans
- 1 bunch of asparagus
- 2 slices of sourdough bread
- 2 tbsp of mascarpone
- 130 g of chargrilled artichokes, drained
- 1 unwaxed lemon, zested and juice of ½, plus extra juice to taste
- 3 tbsp of parmesan (or vegetarian italian hard cheese), finely grated
- 1 drizzle of olive oil
- 2 tbsp of pine nuts, toasted
- 1 handful of basil leaves, to garnish
Method
4 stepsStep 1
Place the broad beans and asparagus in boiling water for 3-5 mins, until just tender, then plunge into a bowl of ice-cold water. Drain and set aside.
Step 2
Toast the sourdough.
Step 3
Put the beans in a food processor (pop the beans out of their skins if you tend to find them tough), then add the mascarpone, artichokes, lemon zest, juice of ½ lemon, parmesan, olive oil and some pepper. Blend, seasoning to taste. The mixture should be chunky but if you prefer it smooth, add a little more lemon juice and/or water and pulse again.
Step 4
Spread the mixture between the 2 slices of toast, top with the asparagus and garnish with the toasted pine nuts and basil.