- 160g broad beans
- 4 tbsp extra virgin olive oil
- 50g crumbled feta
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 1 tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- squeeze of lemon juice
- large handful of dill fronds
- 4 baguette slices
- 1 garlic clove, halved
- 4 blanched asparagus spears
Bring a large pot of salted water to the boil and cook the broad beans for 5-6 mins until tender. Immediately plunge into a bowl of ice-cold water. Squeeze the broad beans from their pods and transfer to the bowl of a food processor with the olive oil, feta, honey, lemon juice and dill fronds. Season with black pepper and blitz to a smooth purée.
Meanwhile, brush the baguette slices with some olive oil and toast or griddle until golden. Rub with the cut side of a halved garlic clove. Finely chop the blanched asparagus spears and toss in a little olive oil with a squeeze of lemon juice. Spread the purée over the crostini and top with the sliced asparagus and some extra dill. Leftover purée will keep in the fridge for up to two days.