"The sweet, earthy flavours of baby broad beans and grilled asparagus, the tangy sorrel and the salty pecorino make for a wonderful balance of spring ingredients," says McEnearney. "When you're shelling the broad beans, peel just the larger ones: the skin toughens and becomes more bitter as they get larger. Leave the smaller ones in their jackets. Having both will give a lovely contrast in colour, texture and flavour."
- 250 gm podded broad beans (about 1kg unpodded)
- 120 gm young pecorino
- 50 ml extra-virgin olive oil, plus extra to serve
- 6 thick slices sourdough bread
- For drizzling: olive oil
- 2 garlic cloves, halved
- 2 bunches asparagus, woody ends snapped off
- To serve: baby sorrel (see note)
- 1Blanch broad beans (1-2 minutes), drain, refresh, drain and set aside in a bowl. Finely grate half the pecorino, add to beans with extra-virgin olive oil, season to taste with freshly ground black pepper, coarsely crush with a fork and set aside.
- 2Preheat a char-grill pan over high heat, drizzle bread with a little olive oil, char-grill, turning once, until toasted (2-3 minutes each side), rub with cut-side of garlic and place on a platter. Drizzle asparagus with a little olive oil then char-grill until tender (1-2 minutes). Spoon broad bean mixture on bread, top with asparagus, shave remaining pecorino over, scatter with sorrel, season with freshly ground pepper, drizzle with extra-virgin olive oil, serve.
Baby sorrel is available from select greengrocers.
This recipe is from the October 2012 issue of