1 kg asparagus
1,5 kg peas (in their pods)
2 kgs broad beans (in their pods)
2 garlic cloves, very thinly sliced
1 small head celery, very finely chopped
3 small red onions, peeled & finely chopped
60ml olive oil
500 g green beans, trimmed & chopped
1 litre very good chicken stock
½ bunch basil or mint, finely chopped
300 ml cream
150 Grana Padano, grated
120 g pesto
Trim the tough ends off the asparagus, then cut the tips and tender parts into 1 cm pieces. Shell the peas and broad beans
In a saucepan, saute the garlic, celery and onions in the olive oil until very soft. This will take about 15 min.
Divide the asparagus, peas, broad beans and green beans evenly between two bowls.
Add one of the bowls into the onion mixture and cook, stirring to coat with oil, for about 5 minutes.
Season to taste with sea salt and black pepper.
Cover with the chicken stock, bring to the boil and then simmer gently for 15 minutes. Add the remaining bowlful of vegetables and cook for another 10 minutes.
Remove from the heat, and add the basil / mint. Cool to room temperature, and serve with the pesto and Parmesan.