Creamy Butter Beans with Asparagus, Mushrooms and Leeks

1

Prepare your ingredients.

2

Heat most of the oil in a large frying pan and add the leeks and asparagus with a pinch of salt. Fry over a medium heat for 5 minutes.

3

Add the sliced garlic and mushrooms and continue to fry for another 5 minutes or until the mushrooms are cooked.

4

In a separate pan, heat the remaining oil and fry the rye breadcrumbs until crispy. Remove from the heat, cool and add the chopped basil.

5

Add the drained butter beans and vegetable stock to the other vegetables and simmer for 3-5 minutes.

6

Stir through mustard and crème fraîche. Add salt and pepper to taste. The mixture should reduce to a thick creamy consistency.

7

Serve and garnish with the basil and rye breadcrumbs.