Pan-roasted asparagus with wild garlic and white bean hummus, spring onion and hazelnut pesto

Ingredients

Fruit & Vegetables

  • 16 asparagus spears
  • 8 spring onions
  • 1/2 lemon, juiced
  • 10 wild garlic leaves
  • 1 small lemon, juiced
  • wild garlic flowers

Oils & Vinegars

  • 1 tbsp of olive oil
  • 1 tsp cider vinegar
  • 60ml of olive oil, plus 1 tbsp to roast the spring onions
  • 30ml of olive oil

Salad & Fresh Herbs

  • 1 pinch of thyme leaves, finely chopped
  • 1 handful of fresh parsley, finely chopped
  • 2 handfuls of baby mixed salad leaves

Store Cupboard

  • 1 pinch of fine sea salt
  • 30g of blanched hazelnuts, toasted and chopped
  • salt
  • pepper
  • 2 tbsp of tahini
  • salt
  • pepper

Cereals, Grains & Pasta

  • 240g of cannellini beans, (1 drained tin)

Spices & Dried Herbs

  • 1/2 tsp cumin seeds, toasted and ground