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.