Broad Beans, Asparagus with Mint and Pecorino
Ingredients
- 300g shelled, fresh or frozen broad beans
- 200g sugar snap peas, trimmed
- 400g (2 bunches) asparagus, ends trimmed
- 1 small clove garlic, crushed
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon finely grated lemon rind
- Salt and freshly ground black pepper
- 1/2 cup roughly torn fresh mint leaves
- Wedge pecorino, for shaving
