Asparagus Chicory And Broad Beans

Asparagus Chicory And Broad Beans

No ratings yet
Servings: 4
Calories: 177


  • 2 1/4 lb asparagus chicory
  • 14 oz young tender broad beans
  • extra-virgin olive oil
  • salt and pepper


  • Bring a large pan two-thirds full of salted water to the boil.
  • Prepare the asparagus chicory, using only the leaves and the younger, tender stalks. Cut into 2 in (5 cm) sections, wash and drain.
  • 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.
  • Drain the vegetables. Sprinkle with olive oil and freshly ground pepper.
Calories: 177 kcal
Carbohydrates: 33 g
Protein: 14 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 7 mg
Potassium: 915 mg
Fiber: 13 g
Sugar: 5 g
Vitamin A: 1929 IU
Vitamin C: 15 mg
Calcium: 89 mg
Iron: 8 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating