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Asparagus Broad Bean Mint and Mozzarella Bruschetta

Tags: Vegetables

A rich source of the B vitamin folate...

Asparagus broad bean and mozzarella mainAsparagus is a rich source of the B vitamin folate, needed for healthy blood: an average portion (100g) provides over three-quarters of our recommended daily intake. Asparagus also provides good amounts of the antioxidants vitamin C and beta-carotene, as well as a little vitamin E - all of which are needed for healthy skin and a healthy heart. Asparagus also has a mild diuretic effect, which can help with fluid retention and swollen ankles. And did you know that some people also believe that asparagus is an aphrodisiac? Try this recipe and see for yourself!

Recipe courtesy of British Asparagus

Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins

Ingredients (Serves 4)

  • 300g podded and shelled broad beans
  • 2 tbsp extra virgin olive oil plus an extra drizzle at the end
  • 1 lemon, juiced
  • A handful mint leaves, saving a few small ones back to garnish
  • Salt and pepper for seasoning
  • 100g British asparagus, cut in half lengthways
  • 4 slices rustic white bread, such as sourdough
  • 1 garlic clove, peeled but left whole
  • 1 small ball (approx.150g) of really good buffalo mozzarella, roughly torn


1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again, then peel from their skins.

2. Use the back of a fork to roughly crush the beans with the olive oil and lemon juice, then stir through the mint. Season with salt and pepper to taste.

3. Cook the British asparagus in boiled salted water for 1 to 2 minutes and drain under cold water too.

4. Heat a griddle pan, toast the bread on both sides, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the British asparagus, mint and mozzarella and drizzle with more olive oil to serve.

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