Asparagus + Braised Butter Beans

1.Finely dice the onion, parsley stalks, red chilli + garlic.

2.Warm a glug of olive oil in a saucepan on a medium heat. Add the onions with a pinch of salt, then allow to soften for 2-3 minutes.

3.Add the parsley stalks, chilli + garlic, frying until fragrant.

4.Add the butter beans (with their liquid if jarred), then nutritional yeast + simmer on a medium-low heat for 5-10 minutes, adding a splash of water to loosen.

5.Trim the stalks of the asparagus, then boil in salted water until al dente (3-4 minutes).

6.Dissolve the miso paste in 1 tbsp of boiling water, then add to the beans with a squeeze of lemon + a handful of chopped parsley.

7.Season the asparagus with salt, pepper, olive oil + lemon juice.

8.Warm up your flatbreads, then spoon the beans onto a plate. Top with the asparagus, grated lemon zest + parmesan - then enjoy!