Asparagus Salad with Baked Butter Beans (V / VG)
A hearty bowl full of goodness perfect to see you through the seasons. Enjoy as a simple lunch or serve on a board for a sharing side. Made here with our Blackberry Balsamic & Thyme Bread Dipper, but you could try with your favourite flavour.
Serves 2 for lunch, 4 as a side dish
2x 400g tins of butter beans, drained
A drizzle of Charlie & Ivy's Cold Pressed Rapeseed Oil
A drizzle of Charlie & Ivy's Blackberry Balsamic & Thyme Bread Dipper
½ bulb roasted garlic*
Salt and pepper to season
1 bunch asparagus
½ bag (30g) watercress
3-4 radishes, sliced
Zest of ½ lemon
½ chilli, sliced
8 mint leaves, roughly chopped
Preheat oven to 220C / 200C Fan / 425F / Gas mark 7.
Drain and pat dry one tin of butter beans. Transfer into a baking dish and drizzle with a little of the Rapeseed Oil and bake in the pre-heated oven for 10 minutes. Remove from the oven and give the beans a further drizzle with the Blackberry Balsamic and Thyme Bread Dipper. Return to the oven for a further 10 minutes, until crispy.
Whilst your beans are in the oven, use a food processer to blitz the second tin of drained butter beans with 3-4 cloves of roasted garlic and a good drizzle of the Rapeseed Oil. Season well and blitz until smooth, adding more oil or a little water, if necessary. Once you have reached a dip-like consistency, put aside until you’re ready to plate up the dish.
Heat a frying pan and gently toast the seeds. Once toasted set aside for later.
Add a little Rapeseed Oil into the same pan on a medium heat and fry your asparagus until slightly charred, but still with a bite.
When your beans are cooked, you’re ready to plate up and serve. Arrange a base of the butter bean dip on the plate, top with the watercress, asparagus and baked butter beans. Garnish with the sliced radish and add lemon zest, chopped mint, chilli slices, along with a final drizzle of the Blackberry Balsamic & Thyme Bread Dipper.
Serve warm or cold. Serve across 2 plates for a delicious lunch, or on one platter if sharing as a side.
*To roast your garlic, simply slice your bulb across and place in oil sliced side up. Drizzle with a little rapeseed oil and a pinch of salt. Wrap up in foil and roast for 25-30 mins, until soft when pressed.