Bruschetta with broad beans and asparagus from River Cottage Veg Everyday! by Hugh Fearnley-Whittingstall

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 15, 2015

    I made the suggested simpler variation on this, frying some garlic, mixing it with shelled and peeled beans and then roughly zapping with a stick blender. Nice and quick to do (once you've peeled the beans ...). Serve on toast with crumbled feta/goat's cheese and chopped mint.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.