Herbed broad bean & feta crostini with asparagus

Make the most of seasonal broad beans during the summer months and make this vibrant bean and feta crostini. Ideal as a starter, simply top with asparagus

  • Prep:10 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 604
  • fat 35g
  • saturates 8g
  • carbs 51g
  • sugars 7g
  • fibre 9g
  • protein 17g
  • salt 1.5g


  • 160g broad beans
  • 4 tbsp extra virgin olive oil
  • 50g crumbled feta
  • 1 tsp honey
  • squeeze of lemon juice
  • large handful of dill fronds
  • 4 baguette slices
  • 1 garlic clove, halved
  • 4 blanched asparagus spears


  1. Bring a large pot of salted water to the boil and cook the broad beans for 5-6 mins until tender. Immediately plunge into a bowl of ice-cold water. Squeeze the broad beans from their pods and transfer to the bowl of a food processor with the olive oil, feta, honey, lemon juice and dill fronds. Season with black pepper and blitz to a smooth purée.

  2. Meanwhile, brush the baguette slices with some olive oil and toast or griddle until golden. Rub with the cut side of a halved garlic clove. Finely chop the blanched asparagus spears and toss in a little olive oil with a squeeze of lemon juice. Spread the purée over the crostini and top with the sliced asparagus and some extra dill. Leftover purée will keep in the fridge for up to two days.

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