Roasted Asparagus & Spring Onions with Creamed Beans
300g spring onions
Olive oil, for drizzling plus 60ml for the mint oil
1 400g tin cannellini beans, drained and rinsed
40g unsalted butter
1 bay leaf
Juice and zest of ½ a lemon
Leaves from ½ small bunch mint, washed and picked
1 garlic clove, finely chopped
flaky sea salt & black pepper
Preheat the oven to 220˚C/Gas 6. Snap the woody ends off the asparagus. Split the spring onions lengthways in half, leaving the root end intact (this helps it stay together in the oven). Toss the asparagus and spring onions in just enough olive oil to coat. Season well with salt and pepper. Roast the asparagus and spring onions for 10-12 mins, or until starting to blister in places.
Gently warm the beans with the butter, a tablespoon of olive oil, bay leaf and ¼ of the lemon juice for about 15 minutes over a low heat. Remove the bay, blend in the food processor or with a stick blender and season to taste.
Meanwhile, make the mint oil: finely chop the mint with the lemon zest, garlic and mix through with enough olive oil, until you have a thick, pourable consistency. Check the seasoning, adding salt, pepper and lemon juice, even a little honey if it tastes very bitter.
Spoon the creamed beans in the middle of your serving plates. Arrange the asparagus and spring onions on top.
Drizzle the mint oil over the beans and the vegetables and serve straightaway.