Asparagus and Broad Beans with Gippsland Honey and Labna

Serves 2
Time 5 minutes


1 bunch asparagus, cut in half
2 tbsp extra virgin olive oil
Salt and pepper
1 cup podded broad beans
1-2 tbsp labna
1 tsp honey


Heat a griddle pan over high heat and add the asparagus and olive oil. Season with salt and pepper and grill for a few minutes until slightly charred.

Blanch the broad beans in salted boiling water for about 3 minutes until slightly softened but still vibrant. Drain.

Arrange the asparagus and broad beans on a serving plate, top with the labna and drizzle over the honey.