Bruschetta with Broad Beans and Asparagus

Even though Bruschetta can be the simplest recipe in the world it feels rather decadent having it for dinner rather than just as a starter but I couldnt resist making Hugh Fearnley-Whittingstalls Bruschetta with Broad Beans and Asparagus for our main meal.  It comes from his new book River Cottage Veg Every Day! (River Cottage Every Day).  Have a go, its quick and oh so yummy and definitely make double and eat it as your main!

Check out the recipe after the break










Recipes from Veg Everyday by Hugh Fearnley-Whittingstall

Serves 4 as a starter and 2 as a main
12-15 asaparagus spears trimmed
200g baby broad beans (podded weight)
A bunch of spring onions (I didnt include these)
2 tblsp of olive oil
4 large slices of sourdough bread (I used walnut sourdough)
1 garlic clove halved (Optional)
Extra virgin olive oil to trickle
50 g mild crumbly goats cheese
Sea salt and freshly ground perrer

1. Add the spears to a pan of salted boiling water, blanch for 2 minutes, scoop them out and drain
2. Bring water back to boil, add shelled broad beans and blanch for 30-60 seconds, drain
3. Trim spring onions, slice on the diagional into 1-2cm pieces
4. Heat olive oil in frying pan, add spring onions, fry for 2-3 mins until goldern
5. Cut spears into 2-3cm pieces, add with broad beans to spring onions in pan
6. Add salt and pepper, toss together over heat for 1 minute, take off heat
7. Meanwhile toast the bread, rub bread lightly with garlic clove, trickle toast with a little olive oil
8. Crumble goats cheese over veg in pan, stir lightly
9. Pile veg mixture on top of toast, trickly with some more olive oil, serve