Asparagus Chicory And Broad Beans

2-224 lb (1 kg) asparagus chicory
14 oz (400 g) young tender broad beans
extra-virgin olive oil
salt and pepper

Bring a large pan two-thirds full of salted water to the boil. Prepare the asparagus chicory, using only the leaves and the younger, tender stalks. Cut into 2-in (5-cm) sections, wash and drain. Add to the boiling water and cook for 15 minutes.

Add the shelled broad beans and cook for a further 15 minutes, or until tender. Drain the vegetables. Sprinkle with olive oil and freshly ground pepper.

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Tags: asparagus chicory, broad beans,

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