Garlicky Broad Beans, Asparagus & Rice
Garlicky Broad Beans, Asparagus & Rice

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, garlicky broad beans, asparagus & rice. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Garlicky Broad Beans, Asparagus & Rice is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Garlicky Broad Beans, Asparagus & Rice is something which I have loved my entire life.

The asparagus bean (Vigna unguiculata subsp. sesquipedalis) is a legume cultivated for its edible green pods containing immature seeds, like the green bean. It is also known as the yardlong bean, long-podded cowpea, Chinese long bean, bodi/bora, snake bean, or pea bean. Squeeze the garlic cloves into the cream and mix again.

To begin with this particular recipe, we have to first prepare a few components. You can cook garlicky broad beans, asparagus & rice using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Garlicky Broad Beans, Asparagus & Rice:
  1. Make ready 2 garlic cloves, sliced
  2. Take 1 tbsp olive oil
  3. Prepare 130 g broad beans
  4. Prepare 6 asparagus spears, cut into 3, woody ends discarded
  5. Get 1 ladle chicken stock (approx 30-40mls) or water
  6. Make ready 2 handfuls frozen peas
  7. Prepare Pack microwave brown rice
  8. Make ready Salt and pepper

Serve with the slices of coppa. When asparagus season arrives, I turn into an asparagus hoarder. It seems just as it arrives in stores, it's gone almost as quick as pomegranate, fava beans or You had me at garlicky asparagus!! It's even more sparse in these parts so I totally understand the need to make the most.

Steps to make Garlicky Broad Beans, Asparagus & Rice:
  1. Blanche the broad beans and asparagus chunks in salted boiling water for a couple of minutes. Drain
  2. In a frying pan, fry the garlic in the olive oil for a few minutes over a medium/low heat.
  3. As the garlic starts to crisp, the chicken stock, broad beans and asparagus to the pan. Cover the pan and allow to cook for a couple of minutes.
  4. Add a few handfuls of frozen peas and simmer with the lid on for 4-5 mins.
  5. Stir in your rice, I used half this pack but you can use all of you prefer. Cover the pan and allow to steam gently for a few minutes. Season with masses of freshly ground black pepper and a pinch of salt.

Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. Shrimp & Asparagus Risotto - Culinary Mamas. Transfer skillet to oven and cook, basting once or twice with the garlicky pan drippings, until. Learn how to make Garlicky Asparagus. While asparagus steams, heat oil in a large skillet over medium heat.

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