As always, we loved cooking with seasonal produce, especially asparagus. Though one can now find asparagus all-year round, we always wait until this time of the year to savour them. We may not have seasons at the supermarkets anymore, but we always remember and celebrate them, by selecting seasonal produce and pairing them with our wholesome Oliveology ingredients. Today’s recipe is no different. Don’t forget to serve with plenty of olive oil and lemon juice!
Serves 2
Ingredients
150g small beans
2 bay leaves
1 large bunch of asparagus
1 large bunch of parsley
1 large bunch of dill
A few chives
Zest from 1 lemon and 3 tbsp lemon juice (plus more, to taste)
4 tbsp olive oil (plus more, to taste)
Sea salt
2 cups of spinach leaves (optional)
Process
The night before soak the beans. The morning after drain and place in a medium-sized pot with water and 2 bay leaves. Boil until tender but not mushy, around 1 hour.
Once the beans are nearly fully cooked, chop the arparagus in bite-sized pieces and add them to the pot for a couple of minutes. Drain everything together and set aside.
Prepare the rest of your ingredients. Finely chop the herbs and chives. Zest and juice the lemon.
After the beans and asparagus have completely cooled down, place in a bowl and add the spinach leaves (if using). Add the fresh herbs, chives, lemon zest and juice. Add the olive oil and season with salt. Gently toss everything together.
Serve with more olive oil and lemon juice.
Buy the products
| Image | Name | Price | Buy |
|---|---|---|---|
 | Organic Small Beans | From: £3.50 | |
 | Greek Bay Leaves | From: £4.00 | |
 | Sea Salt Fine | From: £2.50 | |
 | 18°C Organic Extra Virgin Olive Oil | £39.50 | |
 | Ergani Organic Extra Virgin Olive Oil | From: £11.00 |
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