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Home > Selector Magazine > Food > Barbequed asparagus, twice peeled broad (fava) beans, balsamic and parmesan
Food

Barbequed asparagus, twice peeled broad (fava) beans, balsamic and parmesan

Preparation time
Cooking time
Serves
4

INGREDIENTS

  • 2-3 bunches asparagus, trimmed
  • Spray olive oil
  • 3 cups broad beans, shelled
  • Extra virgin olive oil
  • Balsamic vinegar
  • Shavings of Parmesan
  • Chopped fresh Italian (flat leaf) parsley

METHOD

  1. Trim asparagus of all white, spray with oil and cook over open grill, turning regularly. Remove when just tender.
  2. Bring a pot of water to the boil and add the beans. Cook for 2 minutes; drain and refresh under cold water. When cool enough to handle, peel the beans.
  3. Divide the asparagus onto plates; scatter beans over the spears. Sprinkle with a generous amount of oil and balsamic. Top with parmesan and parsley.
Food
Serves
4

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