Peel 2 white asparagus and 2 tbsp frozen peas 3 mins in salted water
Boil 20 broad beans 2 mins in salted water, cool and pod them
Slice the asparagus in 3 parts and briefly panfry them in butter
Serve as shown, with chervil, garden cress, mustard cress, mint and shavings of pecorino.
Season with salt and pepper, finish with some very good olive oil
(Another Blendbrothers recipe)
from simple food, looking good
Asparagus, broad beans, herbs, pecorino Recipe
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