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Artichoke, broad bean, citrus and parmesan mascarpone with asparagus on toast
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2 serving
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Serves: 2
Artichoke, 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.
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Ingredients
- 150g frozen or fresh broad beans
- 1 bunch asparagus
- 2 slices sourdough bread
- 2 tbsp mascarpone
- 130g chargrilled artichokes, drained
- 1 unwaxed lemon, zested and juice of ½, plus extra juice to taste
- 3 tbsp parmesan (or vegetarian Italian hard cheese), finely grated
- 1 drizzle olive oil
- 2 tbsp pine nuts, toasted
- 1 handful basil leaves, to garnish
Method
Step 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.
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Ocado Italian Mascarpone 250g
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