Spring Beans... like spring greens, but beans? Butter beans, english asparagus & peas, perfect easy spring lunch or dinner!
600grams Butter Beans
6-8 stalks of chunky English asparagus
2 big handfuls of fresh or frozen peas
4 heaped teaspoons of Salsa verde or chimichurri
Prep your asparagus by snapping or cutting off the base and discard.
Steam the asparagus for about 4-5 minutes, depending on the thickness. You still want the stalks to have a good snap to them.
If using frozen peas, you will need to steam them also for about 5 minutes.
Drain the butter beans from whatever liquid they came in and pour them into a large mixing bowl along with the steamed peas.
Chop asparagus into bite size chunks and stir through the beans & peas.
To the bowl add a big glug of olive oil, the salsa verde or chimichurri and the juice of half a large lemon. Mix everything together making sure the beans are all coated.
To serve sprinkle over the espelette pepper and enjoy!