Butter Bean And Asparagus Galette | Rhodes Food Group

Ingredients

• 65 ml (¼ cup) olive oil, divided
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 x 400 g can Rhodes Quality Butter Beans, drained and rinsed
• zest and juice ½ lemon
• 30 ml (2 Tbsp) flat-leaf parsley
• 1 egg
• 65 ml (¼ cup) cream
• salt and freshly cracked black pepper
• 500 g ready-rolled shortcrust pastry
• 1 egg yolk, beaten
• 200 g asparagus, trimmed and blanched
• 1 leek, washed and sliced
• 15 ml (1 Tbsp) olive oil
• 100 g chunky cottage cheese
• to serve: fresh mint and coriander, leaves roughly chopped