Griddled Asparagus with Broad Beans and Tahini

Skinning the broad beans takes some time, but you can skip this step if you prefer, or use edamame beans instead.

Hands-on time 25min. Cooking time about 30min. Serves 8

 700g asparagus (see GH Tips)  2tbsp olive oil

 175g broad beans

 2 shallots, finely sliced

 1 garlic clove, crushed  2tbsp tahini

 2tsp ras el hanout

1 Trim and discard woody ends of the asparagus. Put the spears on a baking tray and mix through 1tbsp oil and some seasoning. Bring a small pan of water to the boil and cook the broad beans for 3min, until just tender. Drain and plunge into ice-cold water to cool. Drain again and remove the skins to reveal the bright green beans (discard skins). Set aside.

2 Heat a large griddle pan over high heat. Cook the asparagus, in batches, for 8-10min, turning occasionally, until charred and tender.

3 Meanwhile, heat remaining 1tbsp oil in a small frying pan over medium-high heat and fry the shallots for 3min, until crispy. Lift on to a plate, leaving any oil behind. Add the garlic to the frying pan and fry for 30sec. Remove pan from heat and stir in the tahini and some seasoning (adding a little water, if needed, to get a drizzling consistency). Set aside.

4 Return all the cooked asparagus to the griddle pan, sprinkle over the ras el hanout and griddle for 30sec. Tip on to a serving plate along with the broad beans, drizzle over the tahini sauce and scatter over the shallots. Serve warm or at room temperature.

PER SERVING 93cals, 5g protein, 6g fat (1g saturates), 3g carbs (2g total sugars), 4g fibre

GET AHEAD If serving at room temperature, assemble up to 1hr ahead.