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.
Tags: asparagus chicory, broad beans, olive oil