A couple of vegie dishes from the garden

Method

• To make the Asparagus with double peeled broad beans, parmesan & brown butter, briefly blanch the broad beans in lightly salted, boiling water. Drain and peel, retaining the water.
• Then plunge the double-peeled broad beans in the pot again to heat through. Drain well.
• Break off the ends of asparagus and blanch in the same pot and also drain.
• Then melt the butter in a pan until golden brown.
• To serve, arrange the asparagus and broad beans on a plate and sprinkle the butter and parmesan over the top.

• To make the Chargrilled radicchio with olive oil & balsamic, remove the outer and damaged leaves of the radicchio. Then clean and halve lengthways.
• Lightly spray the radicchio with oil and grill until charred around the edges.
• To serve, place the radicchio on a plate and sprinkle with a little extra virgin olive oil and balsamic.

Ingredients

• 20 broad beans, podded
• sea salt
• a large bunch of asparagus
• a knob of butter
• shavings of parmesan, to taste
• 2 heads radicchio
• olive oil spray
• extra virgin olive oil
• balsamic vinegar