Hey everyone, it is John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, garlicky broad beans, asparagus & rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Garlicky Broad Beans, Asparagus & Rice is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Garlicky Broad Beans, Asparagus & Rice is something that 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. Marinate lamb with rosemary, then serve with an asparagus, broad bean and spinach salad with juicy sultanas and tangy shallots.

To get started with this recipe, we must first prepare a few ingredients. You can have garlicky broad beans, asparagus & rice using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Garlicky Broad Beans, Asparagus & Rice:

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

Serve with the slices of coppa. Squeeze the garlic cloves into the cream and mix again. Drain and plunge into iced water to. When asparagus season arrives, I turn into an asparagus hoarder.

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.

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. Trim the asparagus and cut it into short lengths. Broad beans are high in protein and heart-protective fibre. Transfer skillet to oven and cook, basting once or twice with the garlicky pan drippings, until.

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