Asparagus, Chorizo & Cannellini Bean Puree
Prep time: 15 mins
Cooking time: 15-20 mins
Serves: 4
Ingredients:
- 2 Tbsp Pine Nuts
- ½ Baguette
- 2 cans Cannellini Beans
- 2 Garlic Cloves
- 1 tsp Smoked Paprika
- 2 tsp Ground Cumin
- 1 Lemon
- 3 Bunch Asparagus
- 50g Pecorino or Parmesan cheese
- Salt and Pepper
- Olive Oil
- (Micro Herbs Optional)
Method:
- Preheat the oven to 200°C.
- Slice the baguette into thin slices and place them on a baking tray, spray with olive oil and season with salt. Place into the oven for 10mins or until golden brown.
- Place the pine nuts on a tray and roast in the oven for 3-5 mins until golden.
- Drain the cannellini beans reserving ¼ cup of the water.
- Place them into a blender. Add the garlic cloves, paprika, cumin, the juice of half a lemon, drizzle with olive oil and season with salt and pepper. Blitz until smooth.
- Cut the chorizo into small dice. Bring a frying pan to medium high heat, drizzle with olive oil and add the chorizo. Sauté for 3-5mins until golden and remove from the pan.
- Using the same pan, sauté the asparagus for 3-5mins until golden brown.
- Spread the cannellini bean purée on a serving platter. Place the asparagus on top, then sprinkle with the chorizo, add the pine nuts, crush the toasted bread and grate some pecorino cheese. Garnish with micro herbs if desired and drizzle with olive oil.
