Fava Bean, Asparagus and Ricotta Bake Recipe

Ingredients

Serve 6

• 1 lb/500 g fava/broad beans

• 12 asparagus tips

• 4 tbsp heavy/double cream

• 1 large egg

• 4 tbsp freshly grated Parmesan cheese

• salt and freshly ground black pepper to taste

• 1 2/3 cups/400 g Ricotta cheese

• 2 tbsp extra-virgin olive oil

Method:

1. Cook the fava beans in a large pot of salted, boiling water for 15-20 minutes, or until very tender. Drain and set aside.

2. Cook the asparagus in a large pot of salted, boiling water for about 10 minutes, or until almost tender. Drain and cut in half lengthwise.

3. Process three-quarters of the fava beans in a food processor with the cream, egg, Parmesan, salt, and pepper until pureed. Mix the Ricotta, oil, salt, and pepper in a large bowl.

4. Preheat the oven to 400°F/200°C/gas 6. Warm a large roasting pan filled with 2 inches (4 cm) of water in the oven.

5. Line a 9-inch (23-cm) spring form pan with aluminum foil. Arrange a layer of asparagus in the bottom of the pan.

6. Cover with the Ricotta, followed by a layer of fava bean puree. Top with whole fava beans. Repeat until all the ingredients are in the dish.

7. Cover with aluminum foil and place in the roasting pan filled with water.

8. Bake for 50 minutes. Remove from the oven and turn out onto a serving dish. Serve hot or at room temperature.