Enjoy seasonal flavours with simple ingredients

Seasonal asparagus wrapped in prosciutto on butter beans is a winning dish all Spring.

  • SERVES: 2 -3
  • PREP/COOK TIME: less than 10 mins
  • IDEAL FOR: meat-free Monday, midweek meal, side dish

I posted the butter beans with ricotta and lemon recently.

And I love it.

It’s a great veggie dish and also perfect as a side dish to any meal.

But it’s Spring and asparagus has come into season.

So, what better than to bring two stunning ingredients togetherasparagus and prosciutto (or use pancetta).

And add it to an already perfect dish.

Asparagus wrapped in prosciutto on butter beans

Further down is the butter beans recipe.

And to add your asparagus, simply:

  1. (remember to gently bend your asparagus to find the natural ‘snapping point’ and discard the bottom so you only have the best part of the asparagus)
  2. buy quality prosciutto (or pancetta) and wrapped around the asparagus
  3. place it on a tray and pop it into the oven at 180C degrees for approx. 5 – 10 mins
Asparagus wrapped in prosciutto on butter beans

Butter beans with ricotta and lemon recipe

This literally takes less than 10 minutes to pull together

So, what can be better than that?

I don’t normally push products but if you can, I highly recommend using Bold Beans

(This is where I found this recipe).

Now, they aren’t cheap (approx. £4 for a large 700g jar).

But, you do get more for your money than with tinned butter beans (and I do also have loads of tinned beans in my cupboard).

These Queen butter beans are the main element of your dish so think of it as a very cheap steak replacement.

Rather than expensive beans.

btw, in their recipe, they also add pesto but I hate pesto (unless it’s homemade, which when I’m in rush, isn’t going t happen).

However, you can add it in for a bit more of a punchy flavour.


  • 1 x 700g jar of Queen Butter Beans (or 2 x 400g tins)
  • 250g ricotta cheese (refrigerated)
  • 1 large lemon (juice + zest)
  • Pesto (if you like it)
  • Olive Oil


  1. Drain out about half of the liquid from the butter beans and pour the rest into a frying pan. Gently warm through over low heat.
  2. Spoon the beans onto your serving plate and dollop over the ricotta cheese. Grate over the zest of half a lemon and a squeeze of its juice.
  3. (add some pesto) then finish with some cracked black pepper and a drizzle of olive oil.

For butter beans with entrecote steak, visit here