This is a recipe my client told me about that I believe she originally got from Angela Hartnett. It is devine and perfect for something meaty but light and summery. I’ve never seen the original recipe but this is how I made it.
Broad beans (I was skeptical at first, but done right they are bloody lovely little green gems of goodness!)
Pancetta or bacon lardons
Chop or blitz your onions and cook them in up in the oil till they’re translucent. Throw in the little green gems of goodness (broad beans), the chopped pepper and the bacon lardons. Once that’s looking 98% cooked add the asparagus so it darkens but remains a bit crunchy.
Now go eat and enjoy because it’s delicious!
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Thanks for reading and I’ll see you next Wednesday!