Instructions

1. 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.

   
   

2. 2

   Toast the sourdough.

   
   

3. 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.

   
   

4. 4

   Spread the mixture between the 2 slices of toast, top with the asparagus and garnish with the toasted pine nuts and basil.

   
   

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

Serves 2

Total time required 15 mins

• Preparation time: 10 mins
• Cooking time: 5 mins