Broad Beans, Asparagus with Mint and Pecorino Recipe
Fresh broad beans, asparagus, and mint with creamy pecorino—quick & delicious side dish perfect for any meal!
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Cooking tools:
- Stockpot
- Stove
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Microplane
- Citrus press
- Measuring spoon
- Tongs
- Serving platter
- Kitchen timer
Ingredients
- 300g shelled, fresh or frozen broad beans
- 200g sugar snap peas, trimmed
- 400g (2 bunches) asparagus, ends trimmed
- 1 small clove garlic, crushed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon finely grated lemon rind
- Salt
- freshly ground black pepper
- 1/2 cup roughly torn fresh mint leaves
- Wedge pecorino, for shaving
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