2 - 2 1/4 lb (1 kg) asparagus chicory
14 oz (400 g) young tender broad beans
extra-virgin olive oil
salt and pepper
14 oz (400 g) young tender broad beans
extra-virgin olive oil
salt and pepper
method
1. Bring a large pan two-thirds full of salted water to the boil.
2. Prepare the asparagus chicory, using only the leaves and the younger, tender stalks. Cut into 2 in (5 cm) sections, wash and drain.
3. Add to the boiling water and cook for 15 minutes. Add the shelled broad beans and cook for a further 15 minutes, or until tender.
4. Drain the vegetables. Sprinkle with olive oil and freshly ground pepper.
2. Prepare the asparagus chicory, using only the leaves and the younger, tender stalks. Cut into 2 in (5 cm) sections, wash and drain.
3. Add to the boiling water and cook for 15 minutes. Add the shelled broad beans and cook for a further 15 minutes, or until tender.
4. Drain the vegetables. Sprinkle with olive oil and freshly ground pepper.
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