Asparagus with White Bean Hummus Recipe - Great British Chefs

Ingredients

• 16 asparagus spears
• 1 tbsp of olive oil
• 1 pinch of thyme leaves, finely chopped
• 1 pinch of fine sea salt
• 8 spring onions
• 30g of blanched hazelnuts, toasted and chopped
• 1 handful of fresh parsley, finely chopped
• 1 tsp cider vinegar
• 1/2 lemon, juiced
• 60ml of olive oil, plus 1 tbsp to roast the spring onions
• salt
• pepper
• 240g of cannellini beans, (1 drained tin)
• 10 wild garlic leaves
• 30ml of olive oil
• 2 tbsp of tahini
• 1 small lemon, juiced
• 1/2 tsp cumin seeds, toasted and ground
• 2 handfuls of baby mixed salad leaves
• wild garlic flowers