There is nothing quite like tender steamed asparagus. They might rival broccoli for my favourite green vegetable. Pan frying butter beans to provide a savoury and herby bed for the asparagus help accentuate the lovely fresh flavour of the vegetable.
When to eat
I recommend eating this dish from April till early July.
This meal is around 93% less polluting than the average UK meal.
- Eating this recipe will save around 2.73 KG CO2e per person.
- That’s equivalent to the emissions produced driving 22.60 KM in a modern car.
- 4 Banana Shallot
- 2 Clove Garlic
- 600 g Cooked Butter Beans
- 4 Teaspoon Mustard Powder
- 2 Teaspoon Turmeric
- 10 g Oregano
- 10 g Thyme
- 300 g Asparagus
- 3 Tablespoon Olive Oil
- Heat the oil in a large frying pan over a medium heat. Peel and slice the shallots and garlic, and toss them into the oil. Fry for about 3 – 4 minutes until the shallots are soft. Then tip in the butter beans and sprinkle the turmeric and mustard powder evenly over the top of the beans. Mix the beans to evenly coat them in the spice mixture, then fry them for 4 minutes on each side. The beans should take a good colour from the pan.
- Remove the pan from the heat. Chop the oregano and thyme and mix with the beans along with some salt and pepper. Reserve for later.
- Bring a large pan of water to boil over a high heat. Place a colander over the top of the pan and place the asparagus inside. Cover with the pan lid and turn the pan heat down a little. Steam the asparagus for about 4 – 5 minutes until tender, season with a little salt. Arrange the cooked beans on individual plates, and top with asparagus spears.