Asparagus bowls with herb broth
Photo by Kieran Scott
- Place stock in a saucepan with an extra ½ cup water, as well as the celery and fennel. Bring to a simmer, cover, reduce heat to low and simmer 30 minutes. Carefully remove celery and fennel chunks and discard them.
- Add butter, cress, parsley and lovage to stock and simmer a further 5 minutes, then blitz thoroughly using a stick blender. Cover and keep hot.
- Meanwhile bring a saucepan of water to the boil, add salt and both kinds of asparagus, and peas. After 1 minute add broad beans and cook for 2 more minutes. Drain.
- Pile vegetables and torn bocconcini in warmed bowls, then ladle broth over the top. Serve immediately with bread.