Broad Bean Crostini with Asparagus & Dill

Take a look at the colour of this! An ideal starter or snack earlier than the spring greens disappear.

Broad bean crostini with asparagus & dill – 4 p

• 160g broad beans
• 4 tbsp additional virgin olive oil
• 50 g feta cheese, crumbled
• 1 teaspoon of honey
• juice of half a lemon
• a big handful of dill leaves
• 4 slices sourdough
• 1 garlic clove, halved
• 4 blanched asparagus

Carry a big pan of salted water to the boil and prepare dinner the broad beans for 5-6 minutes. Drain and place in a bowl of ice chilly water, then take away the beans from their pods and place in a meals processor.

Add the olive oil, feta, honey, lemon juice and dill to the meals processor, season with black pepper and puree till easy.

In the meantime, brush the bread with some olive oil and toast or grill till golden brown after which rub with the reduce aspect of the garlic clove.

Finely chop the asparagus and blend with a bit olive oil and lemon juice.

Divide the broad bean puree over the toast and sprinkle with the asparagus and a few additional dill.

(Unique recipe from BBC Good Meals)